• Cassoulet: The Slow-Cooked Pride of Castelnaudary

    Cassoulet: The Slow-Cooked Pride of Castelnaudary

    White beans, duck confit, pork and garlic sausage baked slowly under a golden crust: the great Sunday dish of the Languedoc.

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  • Apfelstrudel: The Viennese Coffeehouse Classic at Home

    Apfelstrudel: The Viennese Coffeehouse Classic at Home

    Paper-thin pastry wrapped around apples, rum-soaked raisins and buttered breadcrumbs: the Apfelstrudel of the Viennese coffeehouse.

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  • The Best Hotel Afternoon Tea for Fall, from Boston to London

    The Best Hotel Afternoon Tea for Fall, from Boston to London

    Where to book hotel afternoon tea this fall, from Boston Harbor Hotel and Four Seasons One Dalton to The Ritz, Claridge’s and Raffles London at The OWO.

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  • Tajarin: The Golden Pasta of Alba’s White Truffle Season

    Tajarin: The Golden Pasta of Alba’s White Truffle Season

    The yolk-rich ribbon pasta of the Langhe, finished simply in butter with porcini or, in season, a shower of white truffle from Alba.

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  • 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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