Though these dumplings are traditionally cooked in stacked Asian bamboo or metal steamers, you can also use a pasta pot with a deep perforated colander-steamer insert.

When it comes to Jamie Oliver, the British public has been nothing if not fickle.

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.

Memories of stewed eels, condensed-milk sandwiches, and sausages shimmering with lard nourish the working-class soul of a transplanted Englishman.

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....

When it comes to plates, the dining room has always overruled the kitchen. But that changed, explains Michael Ruhlman, when Thomas Keller traveled to Limoges.

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

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.

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.