TRAVEL | EAT | SEE | SHOP

Maldon’s delicate pyramid-shaped flakes bring a clean burst of salt and a subtle crunch to finished food. Here’s how to use this English sea salt well.

Long before American fragrance became an industry, there was Caswell-Massey. From Colonial Apothecary to American Perfumer Founded in Newport, Rhode Island, in 1752 by Scottish-born physician Dr. William Hunter, the company began as an apothecary serving the prosperous merchants and travelers who passed through one of colonial America’s busiest ports. Hunter sold medicines, soaps, grooming preparations and imported European fragrances, while also blending scents of his own. T

Open a jar of herbes de Provence and the fragrance immediately suggests southern France: sun-warmed hillsides, wild thyme, rosemary bushes and long lunches beneath under plane trees or along an idyllic beach. Herbes de Provence is a widely used dried seasoning blend associated with Provence and the Mediterranean cooking of southeastern France. There is no single definitive recipe, but the traditional foundation is usually thyme, rosemary, oregano and savory. Marjoram, basil,

An icebox cake is made by layering crisp cookies or crackers with whipped cream and refrigerating the assembled dessert for several hours—preferably overnight. As it rests, moisture from the cream slowly softens the cookies, transforming them into tender, cake-like layers. What began as a stack of store-bought ingredients emerges from the refrigerator cool, creamy and scrumptious. Icebox cakes feel light and refreshing. They are also ideal for entertaining. Most require littl

The Compact Mini Food Processor You’ll Actually Use Every Day Large food processors are useful, but they are also heavy, bulky and often more trouble than they are worth when dinner requires only half an onion and a handful of parsley or a few ounces of grated parmesan. The KitchenAid 3.5-Cup Food Chopper succeeds precisely because it is designed for these smaller, everyday jobs. Compact enough to remain on the counter—and light enough to retrieve without fuss—it quickly chop

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