Peter Maas and his family land themselves in hot water off the coast of Mexico’s Cabo San Lucas.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

Calvin Trillin’s idea of a fishing trip requires only one thing: a good appetite.

A brunch that beats the end-of-weekend blues: smoked salmon around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.

Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.

Along deserted beaches, through villages of thatch, and across some pretty shaky ground—one’s writer’s pursuit of the perfect meal in Mozambique.

Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon....

We tried this recipe with several brands and varieties of beans, and Goya’s small white beans held their shape the best.