The Purple Carrot ships hundreds of thousands of meals from distribution centers in Los Angeles and New York. (Photo: Brett Carlsen for The New York Times)

The Purple Carrot ships hundreds of thousands of meals from distribution centers in Los Angeles and New York. (Photo: Brett Carlsen for The New York Times)

Although it opened in early March, Grünauer Bistro might have been frying Wiener schnitzel and simmering tafelspitz, above, for decades on the corner of First Avenue and 82nd Street. (Photo: Francesco Sapienza for The New York Times)

Grünauer Bistro Waltzes to a Time-Honored Tune

Although it opened in early March, Grünauer Bistro might have been frying Wiener schnitzel and simmering tafelspitz, above, for decades on the corner of First Avenue and 82nd Street. (Photo: Francesco Sapienza for The New York Times)

At Karasu, a new restaurant in Fort Greene, Brooklyn, the food is in the style of a Japanese izakaya. Here, the tonkatsu, left fairly thick and fried on the bone. (Photo: Benjamin Norman for The New York Times)

They May Be Bars, but Don’t Tell the Chefs

At Karasu, a new restaurant in Fort Greene, Brooklyn, the food is in the style of a Japanese izakaya. Here, the tonkatsu, left fairly thick and fried on the bone. (Photo: Benjamin Norman for The New York Times)

2016-Mar: New York - Antico Noè Panini From Florence Now Sold in New York - The New York Times

Antico Noè Panini From Florence Now Sold in New York

2016-Mar: New York - Antico Noè Panini From Florence Now Sold in New York - The New York Times

South Korea is not permitted to export kimchi, fermented cabbage, to China, but cheaper Chinese kimchi flows freely into South Korea, competing with the domestic product.

Uncertain Trade Path for South Korea’s Kimchi

South Korea is not permitted to export kimchi, fermented cabbage, to China, but cheaper Chinese kimchi flows freely into South Korea, competing with the domestic product.

On Sundays, the staff of Achilles Heel in Greenpoint, Brooklyn, cooks chicken over an open flame.

Hell Chicken

On Sundays, the staff of Achilles Heel in Greenpoint, Brooklyn, cooks chicken over an open flame.

Claus Meyer recruited Gunnar Gislason, right, the chef of the New Nordic restaurant Dill, in Reykjavik, Iceland, to run the kitchen. (Photo: Karsten Moran for The New York Times)

All Aboard the Nordic Express, at Agern

Claus Meyer recruited Gunnar Gislason, right, the chef of the New Nordic restaurant Dill, in Reykjavik, Iceland, to run the kitchen. (Photo: Karsten Moran for The New York Times)

Whole chicken is smoked, browned and braised on a wood-fired grill behind the bar Achilles Heel in Greenpoint, Brooklyn.

It’s Called ‘Hell Chicken’ for a Reason

Whole chicken is smoked, browned and braised on a wood-fired grill behind the bar Achilles Heel in Greenpoint, Brooklyn.

Duck and foie gras served over a bed of slightly fermented daikon radish from the chef Daniel Rose. (Photo: Christopher Gregory for The New York Times)

Daniel Rose, an American in Paris, Comes Home to Cook

Duck and foie gras served over a bed of slightly fermented daikon radish from the chef Daniel Rose. (Photo: Christopher Gregory 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)

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