• Ribollita: Tuscany’s Reboiled Bread Soup for the First Cold Night

    Ribollita: Tuscany’s Reboiled Bread Soup for the First Cold Night

    Cannellini beans, cavolo nero and day-old bread simmered into a thick, olive-oil-rich soup: the farmhouse classic of Tuscany.

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  • Pork Normandy: Apples, Cream and Calvados from the Pays d’Auge

    Pork Normandy: Apples, Cream and Calvados from the Pays d’Auge

    Pork chops with golden apples, a flambé of Calvados and a cream sauce: the orchard cooking of Normandy in under 40 minutes.

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  • Boeuf Bourguignon: From Burgundy to Julia Child’s Boston Kitchen

    Boeuf Bourguignon: From Burgundy to Julia Child’s Boston Kitchen

    Beef braised slowly in red Burgundy with bacon, mushrooms and pearl onions: the French classic that Julia Child taught America to cook, starting in Boston.

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  • Apple Picking, Grown-Up Edition: New England Orchards Worth the Drive

    Apple Picking, Grown-Up Edition: New England Orchards Worth the Drive

    My guide to grown-up apple picking in New England: seven orchards with cideries, wine tastings and good food, from Ipswich and Harvard to Vermont.

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  • French Onion Soup: The Late-Night Classic of Old Les Halles

    French Onion Soup: The Late-Night Classic of Old Les Halles

    Onions cooked slowly to deep mahogany, a rich stock and a molten Gruyère crust: the soup that fed Paris after midnight.

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  • Tortelli di Zucca: Mantua’s Sweet-and-Savory Pumpkin Pasta

    Tortelli di Zucca: Mantua’s Sweet-and-Savory Pumpkin Pasta

    Mantua’s famous filled pasta pairs roasted pumpkin with crushed amaretti and fruit mostarda, then finishes it in brown butter and sage.

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  • Apple Cider Doughnuts: The Taste of a New England Orchard in October

    Apple Cider Doughnuts: The Taste of a New England Orchard in October

    The farm-stand doughnut that tastes like a drive through the foliage: reduced cider in the dough, a crisp cinnamon-sugar shell and a soft, spiced crumb.

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  • Tarte Tatin: The Fall Dessert That Always Impresses

    Tarte Tatin: The Fall Dessert That Always Impresses

    Apples cooked in buttery caramel beneath a lid of pastry, then turned out at the table. The classic French tart is easier than it looks.

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  • Red Wine Braised Short Ribs: The Fall Dinner Party Dish

    Red Wine Braised Short Ribs: The Fall Dinner Party Dish

    Short ribs braised slowly in red wine are the ideal fall dinner party dish: they are better made a day ahead and they wait patiently for guests.

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