• Sticky Toffee Pudding: The Lake District Dessert That Conquered Britain

    Sticky Toffee Pudding: The Lake District Dessert That Conquered Britain

    A light, dark date sponge drenched in hot toffee sauce: the dessert the Lake District made famous, and the best reason to light the fire.

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  • Shepherd’s Pie: A Cotswolds Supper Born of Sheep Country

    Shepherd’s Pie: A Cotswolds Supper Born of Sheep Country

    Slow-cooked lamb in a rich gravy under a golden crust of buttery mashed potato: the British supper that tastes of the countryside.

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  • 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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  • 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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