More than half a century ago, a young boy discovered a mysterious and forbidding body of water—and tasted a smoked fish that has haunted him ever since.

A visit to an off-the-beaten-path-favorite in the heart of Cajun Country leads to two new bayou discoveries.

Defying an arctic climate, Iceland’s chefs and growers are finding sophisticated ways to cook by learning how to work inventively with the land.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

Our recipe makes enough batter for 2 crêpes, even though you’ll only need 1 for this hors d'oeuvre.

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

There’s a movable feast in upstate New York—if you catch it.

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.