Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.
The architect Katherine Chia’s parents, immigrants from Taiwan, bought these Revere Ware bowls as newlyweds in 1965.
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.
Baku fish kebabs from “Taste of Persia.”
Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.
Bakers, take note: These are lemon-blueberry bars, not blueberry-lemon bars.
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.
Patrons at the Big Bar can try an array of drinks.
Lemony egg soup with escarole.
Fayick Suleman on his daily rounds. He has been a restaurant health inspector since 2010, when New York City began assigning letter grades.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
Peaches HotHouse extra hot chicken.
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.
Daniel Krieger for The New York Times
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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