Chicken au poivre is a fancy-feeling take on a velvety French classic.

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

The New York-based chef Yann Nury, 41, describes it, in fact, as “the ideal receptacle for a noble product.” And unlike a ...

As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the ...