These 11 joints were already on the map when Gourmet debuted in 1941—and they’re still worth a detour today.

In this traditional dish, smoky eggplant purée is swirled with tart yogurt and topped with succulent lamb cooked in butter.

The culinary customs of Istanbul can be confusing, but once you figure things out, you’ll be rewarded with a culinary paradise.

Made from some of the season’s best produce, the dish should be a summer staple—but our national aversion to it runs deep.

It hadn’t occurred to me that one might reasonably have tomatoes at three meals a day, but my life is better for it.

The scruffy exteriors of the building along the Rue de Belleville haven't changed, but something is definitely stirring in this bawdy working-class neighborhood tucked into the northeasternmost corner...

We usually think of tomatoes as vegetables, but this is really a fruit salad of sorts.

Crunchy toasted nuts, sweet honey glaze, and a creamy topping turn fall's best fruit into an eye-catching dessert.

Opening an Indian restaurant in India isn’t easy. Indians are famously possessive about their food, and chefs face severe repercussions from the Authenticity Police.