Sushi Ichimura’s replacement restaurant Muku opens with soba, unagi rice, and foie gras chawanmushi.

Chrysanthemum greens are a hot-pot staple. Chefs are now putting their herbaceous flavor to work in salads.

This Cantonese classic, which Melissa Clark adapted from Lane Li, of Noodle Lane in Brooklyn, is so easy a middle schooler can make it.

Upscale Indian restaurants in the U.S. are booming, driven by rising interest in regional cuisine and investor backing.

The James Beard-nominated chef reflects on two decades of resilience, faith and community as she grows her celebrated restaurant brand from Harlem to new cities.

Far from just bragging potentional for guests, a multi-chef dinner serves the kitchen team, too.

Lauren Scala tours the newly renovated Waldorf Astoria, exploring its stunning spaces and sampling dishes from its brand new restaurants.