“Dessert without cheese is like a woman with one eye.” So goes one of the many blunt aphorisms peppered throughout Larousse Gastronomique.

Cookbook author Aglaia Kremezi runs a culinary program called Kea Artisanal, where her frenetic energy contrasts with the peaceful atmosphere on the island of Kea.

From the dill to the yogurt to the aromatic spice mixture, this entire dish is a testament to the classic flavors of Greece—in an easy, elegant presentation.

Sharing the same open room as a fashion boutique, Persephone is a wi-fi-wired art space/bar/restaurant with a DJ booth, video games, and an eco-forward ethos.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets....

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Some of us are cat people. Others are dog people. Lesser known are ham people, a cult whose existence makes pig people twitch and stammer.

Our nation's appreciation of regional and local foods is maturing. I've found no better evidence of this phenomenon than in Fred Sauceman's two-volume series The Place Setting.

In the sunny Cilento region around Salerno, south of Naples, the harvest of white figs is just now wrapping.