• 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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  • 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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  • 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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