#pancheons

#pancheons

If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.

The story of poule au pot starts in Pau, in southwestern France, a city famous for this chicken dish and as the birthplace of its alleged originator, le Bon Roi Henri - otherwise known as Henry VI, King of France for 21 years bridging the 16th and 17th centuries. Good King Henry has gone down in history for his benevolence.

It is not about reproducing the past but about engaging in dialogue with it. We apply the same level of care and rigor to all pieces. Many of our utilitarian pieces have a strong sculptural quality, and several of the more artistic works originate from everyday forms and functions. We do not establish rigid boundaries between these categories; all are part of the same vision.

In Italy, the most common topic mentioned as a source of national pride was culture and the arts. These were cited by 38 percent of respondents, more than any other place. An Italian woman who took part in the survey said she was proud of 'the works in the churches, paintings, sculpture ... most places in Italy have something beautiful.' An Italian man said that 'Italy is an open-air museum.'

Tim Disney, whose grandfather Roy O. Disney was the brother and business partner of Walt Disney, only recently moved into his 1954 Midcentury Modern home in Silver Lake. But his tailored and contemporary, yet cozy, kitchen has already seen a variety of gatherings - hosting friends, work cohorts and members of his famous family.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

One of our favorite kitchen trends to follow this year is the shift away from minimalism toward personalized, eclectic style. That means mixing and matching vintage and modern kitchen items, layering assorted textures, adding pops of pattern and color, and leaning into more unique expressions of your preferred aesthetics. Not only will this approach make you happier to be in your kitchen, but it can be its own new hobby.

Pasta and peas was one of the staple meals my mom made for us growing up. We probably had it at least once a week. She learned the recipe from my grandma Tina, and it was a simple, inexpensive dish to throw together-just pasta and frozen peas cooked with a bit of chicken broth and aromatics topped with grated parm.

The ravioli-type dish, also known as casunziei all'Ampezzana, consists of homemade half-moon shaped pasta filled with boiled beets, topped with a sauce of melted butter, Parmesan cheese and poppy seeds. It's a simple dish that harks back to the Alpine region's poorer past - long before Cortina transformed into a winter playground for the international jet set. Even in the coldest days of winter, local families had the ingredients in their cupboards.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

The Sculptural Wave Plate, one of the collection's centrepieces, captures that balance perfectly. The piece is hand-formed by artisans who work intuitively with the clay, shaping soft, undulating curves that echo the movement of fabric or the natural topography of land. Each plate is made from regionally sourced, lead-free clay and finished in a matte glaze that settles uniquely across every surface.

When was the last time you saw an ashtray filled with stubbed-out Marlboros at a friend's apartment? At a restaurant? For some of us, the answer may very well be "never." Maybe that's the charm of the International Museum of Dinnerware Design's new exhibition on ashtrays - invoking an era before health codes and Mayor Bloomberg. Or reaching back even further, when you might see a Similac-branded ashtray in the office of your OB/GYN.

Sometimes the best designs come from asking a simple question nobody bothered to ask before. For designer Kathleen Reilly, that question was: why does a knife always have to lie flat on the table? The answer came in the form of Oku, a table knife that literally hangs around the edges of your plates and boards thanks to a unique folded handle that defies centuries of Western tableware convention.

But there's no need to fear, as one simple baking tool can help you get perfect poached eggs every time: silicone cupcake liners. These liners can fit a single egg each and will allow it to gently simmer in the water without actually touching it. Once your eggs are loaded into the liners, place them in a water bath and cover with a lid.

There's a certain thrill to the air of uncertainty that comes with making something old new again. For all you know, nobody's picked up that cookbook or made that particular wacky-looking casserole in over 40 years. Before you dive headfirst into the unknown, we spoke with Bobby Hicks, founder of Retro Recipes Kitchen and author of "Retro Recipes," for some advice about what you need to know before trying those vintage recipes in your kitchen.

There is more than one reason why you may want to bake your next pie in a metal pan, but if a crisp crust is a top priority, then there is really no other choice. You see, the rate at which your pie plate conducts heat plays a significant role in how the final product comes out, with the most apparent effects showing on the bottom of the dessert.

Seasoning cast iron involves coating the pan with a thin layer of fat (typically oil) to create a protective barrier. When the oil is heated, the fatty acids inside of it link together and bond to the iron, producing that invisible, non-stick barrier that's necessary for successful cooking.

That tapered top is perfect for decorating cakes, and the bottle is a firmer, easier vessel to squeeze and manipulate mess-free than a pastry bag. We love repurposing various kitchen items - it keeps waste out of landfills and also helps us avoid unnecessary spending. This hack in particular is a win-win: Enjoy your favorite condiments, then sustainably reuse their bottles, and allow those bottles to help you harness your inner pastry chef and decorate cakes like a pro.