A refreshing, cool salad.

Celery-scented fish cakes stay nice and moist by keeping some of the fish in large pieces.

Meringue-topped single servings.

Tartare of Beef Fillet with Asian Pears and Pine Nuts

Three white cake layers covered with a light snowfall of flaked coconut.

Bison tartare with sesame dusted lotus root chip and lemongrass oil

Two mysterious white powders.

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

Shake up tradition with these grilling accompaniments.

Underappreciated cuts of meat.

An assortment of Oscar-worthy recipes to go with the nominated films.

The best home meat grinders.

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.