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A Weeknight Dish for Lovers of Non-Fishy Fish

A Weeknight Dish for Lovers of Non-Fishy Fish

Shallots, garlic and herbed yogurt enhance this quick-braised cod.

A Tabletop Sanctuary

A Tabletop Sanctuary

Priya Chandra and Imam Khalid Latif with their son, Kareem.

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Leslie B. Vosshall with her compost pail in her Upper West Side apartment.

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.

French Cafe Food, Not So New but Very Much Improved

French Cafe Food, Not So New but Very Much Improved

Daniel Krieger for The New York Times

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.

A New Way to Spaghetti and Meatballs

A New Way to Spaghetti and Meatballs

An electric pressure cooker gives these meatballs a tender texture.

In Vancouver, a Door to a Parallel Culinary World

In Vancouver, a Door to a Parallel Culinary World

Rafal Gerszak for The New York Times

Is It Southern Food, or Soul Food?

Is It Southern Food, or Soul Food?

Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.

San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.

San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.

As rents and labor costs soar in expensive cities, and workers move away, restaurants are figuring out how to do without servers. Souvla, a Greek restaurant in San Francisco, is one example.

It’s Not Fake French, It’s Frenchette

It’s Not Fake French, It’s Frenchette

Cole Wilson for The New York Times

Bangladeshi Food Is a Rarity Around New York. This Place Helps Fill the Void.

Bangladeshi Food Is a Rarity Around New York. This Place Helps Fill the Void.

Korai Kitchen, in Jersey City, serves lunch and dinner buffet-style. Clockwise from top left, begun bhortha (eggplant mash), khichuri, aloo bhortha (potato mash) and begun bhaja (fried eggplant).

Some Like Them Hot. She Likes Them Homegrown.

Some Like Them Hot. She Likes Them Homegrown.

Annie Novak in her apartment in Brooklyn, a few blocks away from where she grows hundreds of chiles at Eagle Street Rooftop Farm in Greenpoint.


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