The father-daughter team behind Dawa’s serves up both Himalayan and American fare, from pancakes and French toast to momos and gyuma.

Mehmet Akkurt wanted to bring genuine baklava from the Antep region of Turkey to the U.S., so he imported all the ingredients, and brought a pastry chef here, to make the famous Turkish dessert.

A food festival in Queens brings together the disparate cultures and languages of Indonesia.

Kamala Gauchan, owner of Dhaulagiri Kitchen, moved her location from Jackson Heights to Manhattan and hopes to attract non-Nepalese as well as Nepalese diners.

Kalustyan’s, opened in 1944 as an Armenian grocery and evolved into a Middle Eastern and South Asian foods purveyor. Now, with its latest expansion and third set of owners, it offers an extraordinary range and variety of specialty foods that make it the go-to source for famous chefs and food-lovers.

Portuguese immigrant Rodrigo Duarte has been making and selling Iberian charcuterie at Caseiro e Bom in Newark, New Jersey, since 2006.

A mother-daughter duo promotes Garifuna home cooking with weekly dinners in Harlem and will soon come out with a cookbook.

On a stretch of First Avenue crowded with Filipino restaurants, a new restaurant is making its mark.

Once a mainstay of a wide variety of immigrant cuisines, goat meat has crossed over into the mainstream, and commands relatively hefty prices.

With the opening of his second restaurant next week, chef George Mendes is tapping his roots.

Two immigrant friends demonstrate the complex ingredients and fragrant flavors of Burmese home cooking.

Chef Michael Guerrieri has drawn a loyal crowd to City Sandwich in Hell’s Kitchen, where his New York sandwiches combine the tastes of Portugal and Italy.

Casa Enrique, which serves Mexican food in Long Island City, just earned one star from Michelin Guide for its creations by Oaxacan-born chef Cosme Aguilar.