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Clafoutis is a wonderfully uncomplicated French desserts that looks far more sophisticated than it is and is quite easy to make. Pronounced kla-foo-TEE, it originated in rural south-central France. The traditional version—clafoutis aux cerises—is made by arranging fresh black cherries in a buttered baking dish, pouring over a thin batter of eggs, milk, flour and sugar, and baking until puffed, golden and just set. The fruit softens and releases its juices as the batter develo

Summer may be winding down, but there is still time for one more tall, cool thirst quentcher. Food & Wine has gathered its readers’ 20 most-saved tropical cocktail recipes—a spirited collection that ranges from familiar poolside classics to more ambitious tiki-bar creations. The essential drinks are all here: the original 1944 Mai Tai, Piña Colada, Planter’s Punch, Blue Hawaii and the wonderfully named Painkiller. The list becomes more interesting as it ventures further afiel

The All-Clad D3 12-inch sauté pan is the MVP of our kitchen. This is the pan we reach for when we want beautifully browned chicken, crispy-skin fish, a quick pan sauce, or pasta finished in the skillet – which is to say that we use it a lot. It is especially good for searing. Preheat it, add a little oil, and chicken develops the sort of deep brown crust that is impossible to achieve with nonstick cookware. Once you remove the food, the browned bits left behind are exactly wh

Kitchen Utensils designed in France for the pleasure of eating well Few kitchen pieces are more essential than polished copper cookware. Just ask the French. They will draw your attention to Mauviel, makers of pots and pans that, while they are stunning to behold, offer considerably more than good looks. Made in France, the collection combines a substantial two-millimeter copper exterior with a nonreactive 18/10 stainless-steel interior. Copper heats quickly, spreads heat eve

The Gozney Arc XL Brings Pizzeria Firepower Home Introducing the Gozney Arc XL—a sleek, exceptionally well-engineered outdoor oven that comes remarkably close to delivering the performance of a professional pizzeria. Designed to accommodate pizzas up to 16 inches, the Arc XL reaches temperatures of 950°F and can turn out a beautifully blistered, restaurant-style pizza in about 60 seconds. Its signature lateral gas burner creates a rolling flame across the oven’s ceiling, dist

You can spend a lot of money on a bottle of balsamic vinegar, and we have. Once a while, when we have some juicy vine-ripened tomatoes grown by a friend in her backyard, a drizzle of rich, knock-your-socks-off balsamic (plus a few grains of maldon salt) is worth the splurge. But for every day cooking, we prefer a reasonably priced bottle. I did not say cheap. I am talking about a good quality balsamic that satisfies our everyday needs, something dense, sweet, silky, well

Aug. 13, 2026 | By PoliticsMoneyCulture Editors Some of the world’s most memorable meals are waiting far beyond the familiar culinary capitals of Paris, Rome and Tokyo. A new Tatler Asia guide highlights five less-celebrated cities where local food alone may justify the journey. Dalian, a port city on China’s Yellow Sea, is renowned for exceptionally fresh seafood—particularly dumplings filled with briny sea urchin—and lively street stalls serving coal-grilled oysters, scallo

Rich with bacon and sweet with corn, this tasty cornbread recipe has been attributed to superstar Tina Turner. Or so says Robbie Montgomery, one of the Ikettes who backed Tina and husband Ike Turner in the 1960s. They'd make it in their hotel room after a late night gig. ‘’I'd pour the batter in the hot skillet, cook it for a bit, put a plate on top of it, and then turn it over onto the plate," Montgomery recalled in her memoir. "Then I'd slide that cornbread back into the sk

A traditional Mexican sweet bread (pan dulce) with similar consistency to a brioche, conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts: a sweetened bread roll, and a crunchy topping. Sometimes they're filled with dulce de leche or other tasty treats. The New York Times says you'll find the best one right here.