We might be living in a culinary capital, but that doesn’t mean the provinces have nothing to offer. We’ve surfed the Web to find edible gifts delicious enough to impress the most jaded New Yorker: Tennessee’s answer to Caspian caviar. A proper English pudding from L.A. Port-steeped proof that fabulous fruitcake isn’t an oxymoron. As for Chicago deep-dish—don’t knock it until you’ve tried it.

Wonder bread from the Indian Bread Co., Thanksgiving day dining, and the great Payard gives pumpkin pie a makeover.

Three May benefits to help develop the budding gourmet’s taste buds.

They might not be kosher, but these no-fuss Passover dinners can easily become a new tradition.

Mexican hot chocolate at Lucy, a funky new joint from Marc Solomon and blue Grant, and Radio Perfecto goes uptown.

Alfred Portale, Laurent Tourondel, Michael Lomonaco, and Bill Telepan all published cookbooks this fall. The common denominator? Co-writer Andrew Friedman, wannabe screenwriter turned restaurant publicist turned prolific channeler of the inner culinary voice.

Pop Goes The Neighborhood...Coupla Jarheads...Take Another Bao

Downstairs from Tabla, chef Floyd Cardoz is reworking the meals of his Subcontinental youth at his cheaper and (dare we say it?) fresher Bread Bar.

Where to take the oenophile in your life? The lists at these restaurants are as impressive as the chow.

WD-50's new scallop "couscous," a hot new Mediterranean cookbook, a dutch treat opens in Brooklyn.