If timing is everything, this seems like one odd moment for serious—and pricey—new restaurants to be debuting around Manhattan.

A country boy from Madisonville, TN, ascends to the porcine firmament.

Even ardent bacon lovers will be amazed at the gorgeous interplay of flavors here: salty, smoky, sweet, and sharp.

Clams are excellent on the grill and they pop open when cooked. Combined with crisp bacon, they’re the foundation of a flavorful pasta sauce.

A popular Central American table condiment is delicious piled on top of tamales and enchiladas. Beet juice augments the color even more.

It may sound odd, but I’ve come to value replicas of food more than the real thing—because even the meal of a lifetime is over in a matter of hours, but a plastic shrimp is a joy forever....

The co-author of our April Cookbook Club selection, ’wichcraft, shares an indulgent but ingenious recipe with gourmet.com readers. (registration required)...

Every day ’wichcraft patrons across the country order upward of 5,000 sandwiches. What makes them so irresistible? A new cookbook reveals all.

Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits and a deep, dark sweetness from maple syrup.

This crunchy, tangy, relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to your morning bacon and eggs.