Inspired by the French salad of frisée au lardons and the classic egg-and-bacon sandwich, the resulting ’wich reaches a higher realm. (registration required)...

This classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan.

The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

The vast food store and culinary center is unlike anything else in the world—so far.

In the hardscrabble landscape of Spain’s Extremadura region, food nourishes the soul like a homegrown religion.