It's no accident that Olivier Roellinger's restaurants sit overlooking the sea. Everything about the Brittany-based chef, says Catharine Reynolds, revolves around its rhythms.

Few Caribbean vacationers come for the fried fish. Calvin Trillin has come to Barbados for nothing else.

What's sleep got to do with it? We follow the footsteps of a passionate Tokyo chef.

The shuck and jive of New Orleans oyster openers has the beauty of music. John T. Edge captures their syncopated rhythms.

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

When David Pasternack tells you about the catch of the day, believe him. He may have just caught it.

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....