US EDITION OF THE WORLD’S OLDEST MAGAZINE
Recipes
It’s a two-part bake, with a simple vanilla sponge on the bottom and then, for the final ten minutes of cooking, a coconut-laden butterscotch spooned on top
Olivia Potts
They’re bastions of authenticity in performative times
Ani Chkhikvadze
The ciders are delicious – and with names like ‘Passionate Patriot IPA,’ a big hit with Trump fans
Kara Kennedy
Eating well in the Marais, where several other museums reside, is a challenge
Loyd Grossman
Recipe for success
Throughout a widely varied career, the TV chef’s approach hasn’t changed
Hannah Moore