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Deep in the Birthplace of Cuban Rum and the Daiquiri

Deep in the Birthplace of Cuban Rum and the Daiquiri

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.

An Architect’s Ties to Her Mixing Bowls: Metal Rings

An Architect’s Ties to Her Mixing Bowls: Metal Rings

The architect Katherine Chia’s parents, immigrants from Taiwan, bought these Revere Ware bowls as newlyweds in 1965.

In Canada, Hunting and Preserving an Indigenous Way of Life

In Canada, Hunting and Preserving an Indigenous Way of Life

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.

Review: ‘Taste of Persia’ Crosses Borders

Review: ‘Taste of Persia’ Crosses Borders

Baku fish kebabs from “Taste of Persia.”

A Popular Taiwanese Chain Opens an Outpost in the East Village

A Popular Taiwanese Chain Opens an Outpost in the East Village

Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.

Lemon Bars, With Blueberries in a Supporting Role

Lemon Bars, With Blueberries in a Supporting Role

Bakers, take note: These are lemon-blueberry bars, not blueberry-lemon bars.

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

King, an unassuming SoHo restaurant owned by (from left) Jess Shadbolt, Clare de Boer and Annie Shi, has won wide acclaim for its small menu, which changes every day — twice.

Conversation Served With Cocktails

Conversation Served With Cocktails

Patrons at the Big Bar can try an array of drinks.

The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

Fayick Suleman on his daily rounds. He has been a restaurant health inspector since 2010, when New York City began assigning letter grades.

Swirling Spring in With the Noodles

Swirling Spring in With the Noodles

Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.

Exploring the Sweet Subtleties of Vinegar

Exploring the Sweet Subtleties of Vinegar

Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.

Celebrating Mimouna and Its Dose of Post-Passover Carbs

Celebrating Mimouna and Its Dose of Post-Passover Carbs

A spread of Moroccan cookies from a Mimouna celebration last year in New York. Because flour is not allowed in the house during Passover, other ingredients are used, like coconut, pistachios, dates and various nuts. Meringues and homemade marzipan are also often on offer.


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