What has really struck me this year is how happily asparagus pairs with umami, the savory “fifth flavor.”

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

A big trend is the combo restaurant and gourmet shop. And now the creator of one of Madrid's best Italian restaurants has gotten in on the act.

Although it's true that Switzerland is Dairyland, and the fondues are fragrant and gooey, I learned there's a lot more to Swiss cooking than cheese.

Cruising Brooklyn's Atlantic Avenue recently, in the Stuyvesant Heights section, I stopped by the Carolina Country Store to buy some sausage....

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent....

The secret to this dish’s enduring popularity is the caramelized onions, whose rich sweetness rounds out the earthy flavor of the lentils and kale.

The vast, sparsely populated desert region that is Xinjiang is a China unlike any you’ve ever seen.

The menu from chef Michael Voltaggio started with abalone and cuttlefish in an abalone shell and topped with a puff of "pad Thai" foam.

The very first question you have to ask about Manhattan's hottest new restaurant is how any room filled with a million fast-talking people can still be quiet enough for conversation.