I have eaten coq-au-vin at Maxim’s in Paris, squid ink pasta at Harry’s Bar (Hemingway’s hangout) in Venice and blackened redfish at K-Paul’s in New Orleans.

Potato salad is a classic summer picnic treat, but not all store-bought versions are created equal. From the most splurge-worthy to the ones you can leave in the deli case, here's how they rank.

Sometimes the most extraordinary culinary experiences come from the most ordinary-looking places. That’s certainly the case with Malibu Seafood, a humble roadside shack along Pacific Coast Highway ...

Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl. Meanwhile, in a large pot of boiling salted water, cook the pasta ...