Shoppers at a supermercado in Havana that featured random leftovers from other countries, but no fresh meat or produce. (Photo: Lisette Poole for The New York Times)

Shoppers at a supermercado in Havana that featured random leftovers from other countries, but no fresh meat or produce. (Photo: Lisette Poole for The New York Times)

Mrs. Beall wants to keep the family rituals and rhythms the same, especially when it comes to meals. (Photo: Shawn Poynter for The New York Times)

A Widow Takes the Helm at Blackberry Farm

Mrs. Beall wants to keep the family rituals and rhythms the same, especially when it comes to meals. (Photo: Shawn Poynter for The New York Times)

A skilled shaver must have the patience of good barista, catching the ice as it falls from the blade and gently packing the flakes into a dome firm enough to hold syrup, but soft enough that it will yield easily to a spoon (Photo: Kent Nishimura for The New York Times)

Shave Ice, Hawaii’s Can’t-Miss Treat (Just Ask the President)

A skilled shaver must have the patience of good barista, catching the ice as it falls from the blade and gently packing the flakes into a dome firm enough to hold syrup, but soft enough that it will yield easily to a spoon (Photo: Kent Nishimura for The New York Times)

The executive chef, Jake Nemmers, left, and the chef and an owner, Ignacio Mattos, in the kitchen at Flora Bar. (Photo: Daniel Krieger for The New York Times)

The executive chef, Jake Nemmers, left, and the chef and an owner, Ignacio Mattos, in the kitchen at Flora Bar. (Photo: Daniel Krieger for The New York Times)

Once an area many avoided, a long-decaying stretch of Market Street is undergoing a revitalization, owing to culinary, tech and real estate interests.

A San Francisco Street Transformed by Food

Once an area many avoided, a long-decaying stretch of Market Street is undergoing a revitalization, owing to culinary, tech and real estate interests.

Michael Ruhlman (Photo: Philip Greenberg for The New York Times)

Written Recipes Undergo a Makeover

Michael Ruhlman (Photo: Philip Greenberg for The New York Times)

Stéphane Jégo, left, and Mohammad El Khaldy in the kitchen of L’Ami Jean, which Mr. Jégo owns. (Photo: Corentin Fohlen for The New York Times)

From Refugee Chefs, a Taste of Home

Stéphane Jégo, left, and Mohammad El Khaldy in the kitchen of L’Ami Jean, which Mr. Jégo owns. (Photo: Corentin Fohlen for The New York Times)

Niuris Ysabel Higueras Martínez owns the restaurant Atelier in Havana. (Photo: Eliana Aponte Tobar for The New York Times)

What, Reserve a Table? Cubans Confront a New Dining Culture

Niuris Ysabel Higueras Martínez owns the restaurant Atelier in Havana. (Photo: Eliana Aponte Tobar for The New York Times)

“Unless you’re a strict vegetarian, if you live here, you learn to appreciate good meat,” said Dani Pick, an owner of the Butcher Shop & Grill a group of refined braai restaurants in Johannesburg, Cape Town, Dubai and five other locations in the Middle East. (Photo: Joao Silva/The New York Times)

South Africa, One Nation United by the Grill

“Unless you’re a strict vegetarian, if you live here, you learn to appreciate good meat,” said Dani Pick, an owner of the Butcher Shop & Grill a group of refined braai restaurants in Johannesburg, Cape Town, Dubai and five other locations in the Middle East. (Photo: Joao Silva/The New York Times)

La Cocina de Esteban in Havana serves Italian, Spanish and Cuban cuisine, but an owner said it can be difficult to obtain even staples like coffee. (Photo: Eliana Aponte Tobar for The New York Times)

What, Reserve a Table? Cubans Confront a New Dining Culture

La Cocina de Esteban in Havana serves Italian, Spanish and Cuban cuisine, but an owner said it can be difficult to obtain even staples like coffee. (Photo: Eliana Aponte Tobar for The New York Times)

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