Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches....

What the French couldn't win at Waterloo, they just may have conquered at the tables of London.

François Kwaku-Dongo hails from the Ivory Coast, but his food, says Robert Sietsema, speaks of Japan, Italy, and beyond.

Captains of industry, technological innovation, and politics all had a hand, Anne Mendelson reveals, in making sushi as American as cornflakes.

Before he vanished from sight, Austin Leslie was one of the most celebrated chefs on the New Orleans restaurant scene. John T. Edge explores the nature of fame and frying.

With his unique combination of Japanese restraint and Aussie brashness, says Geraldine Brooks, Tetsuya Wakuda has given Australian cooking a new prominence in the world.

In the course of three weeks at America's most service-oriented restaurant, Bruce Feiler discovers an entire philosophy of life.

As farm owners struggle with waning markets and developers who offer big bucks for their property, Phyllis Richman looks at a program that just might ease the pressure.

Head north across the Golden Gate Bridge and you're off and running on a weekend odyssey of nonstop food and wine, water and woods.

Among Marseille's top chefs, the old guard and the innovators alike lay claim to twenty-six centuries of tradition. Together, they're making the city a new hot spot.