My baby has gotten delightfully omnivorous. What am I going to feed her?

Okonomiyaki batter is very similar to American pancake batter, and the whole thing is topped with a profusion of savory bits and sauces.

Jack and Grace Lamb, whose Jewel Bako and Jack’s Luxury Oyster Bar are among the best restaurants in lower Manhattan, have opened a new place uptown. Way uptown. In Connecticut....

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

A new staple finds its way onto the Passover table.

Our intrepid food editor got a lot more than she bargained for when she began researching the cuisine of Puglia for our April issue.

Two Atlantic City institutions—one an Italian bakery, the other a venerable sub shop—provide all the ingredients for sandwich synergy.

An estimated two thousand Arabian Nights–style lodgings exist in Marrakech, catering to the appetite of affluent Europeans for Moroccan sunshine and exoticism.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips.

I just had a damn fine dinner at City House, the kind of dinner that makes you believe that dining after dark in Nashville has a bright future.