A Soulful dish from the South of france Anyone who has indulged in Cassoulet will tell you that between the layers of duck fat and Armagnac sausages—confit duck legs and bone white Coco Tarbais beans—that there is pure magic. It is easily Gascony’s most celebrated dish, named after the deep earthenware vessel it cooks in, the cassolle, Cassoulet inhabits a romantic place in our imaginations alongside the avant-garde posters of Henri de Toulouse-Lautrec, who hails from the region.   It has an enviable history, one that we

A Tea Cake That Doubles as A wedding Cake Recently our Hospitality Director, Ali and her husband, Francisco tied the knot. The pair hosted a small, physically distanced reception. To celebrate the occasion, our team decided to bake them a cake.  As office mates, we know that Ali’s favorite tea is a double bergamot Earl Grey, so the search commenced for the perfect Earl Grey tea cake recipe. This recipe is an adaption of a few we perused—after baking a test cake, we

A Festive Fourth of July Dessert I love a good backyard cookout, with endless variations on burgers piled sky-high with hickory smoked bacon, sautéed Walla Walla sweet onions, and sharp cheddar—all of it layered within a warm brioche bun. And let’s not forget the hot dogs slathered in pickle relish and mustard, the all-important potato salad, and grilled sweet corn. And at the end of all of this smoky grilling is dessert. There have been years where I’ve grilled everything, including dessert. But