• Poires Belle Hélène: Escoffier’s Opera Dessert from Paris

    Poires Belle Hélène: Escoffier’s Opera Dessert from Paris

    Pears poached in vanilla syrup, cold ice cream and warm chocolate sauce: the Paris bistro dessert named for an operetta.

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  • Chestnut Soup: A Velvety Taste of the Ardèche in Autumn

    Chestnut Soup: A Velvety Taste of the Ardèche in Autumn

    Roasted chestnuts simmered with shallots and thyme and blended to velvet: the elegant autumn starter of France’s chestnut country.

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  • Pain d’Épices: Dijon’s Honey Spice Bread for Autumn Afternoons

    Pain d’Épices: Dijon’s Honey Spice Bread for Autumn Afternoons

    A dense, fragrant loaf of honey, rye and warm spices that only improves after a few days: the gingerbread of Dijon.

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  • A Luxury Guide to Salem in October (Without the Crowds)

    A Luxury Guide to Salem in October (Without the Crowds)

    How to do Salem in October well: when to go, where to stay, where to eat and what to see beyond the crowds, from the Peabody Essex Museum to Ledger.

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  • 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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