ARTICLES & ESSAYS

New York Times

• The Resilient Spirit of Basque Country Extends to Its Restaurants​

Washington Post 

• ​Hiking France’s brewery coast

Harper's BAZAAR

• ​In Paris, Sophie Carbonari Is the Must-See Facialist

Condé Nast Traveler

• 7 Cities and Towns for Discovering the Real South of France

• What I Learned Flying a Low-Cost Carrier to Paris With a Toddler

• Hotel review: Chenot Palace Weggis

• Mindfulness Treatments Are the Latest Global Spa Trend—Here's Where to Find Them

• The Best Retreats and Spas in New York State for Recharging in the Catskills and Hudson Valley

• Where to Eat, Stay, and Play in Cannes, France

• ​What Revisiting a Childhood Vacation Spot as an Adult Taught Me About Comfort—and Change

• The Best Things to Do in Brittany, France—From Seaside Castles to Chic Oyster Bars

Bon Appétit

• I Quit My Lawyer Job to Cook in Spain. Things Did Not Go According to Plan

• ​The Liminal Romance of Drinking at an Airport Bar

Saveur

• Everyone Is About to Be Drinking More Savory Cocktails

• The New Stephen King Cookbook Is as Spooky as it Sounds

• Reservation Apps Have Come for the Cocktail Bar

• Excited For Fall Baking? Here’s How to Navigate the Wheat Shortage

• Why Oat Milk Is Too White—And How One Brand Is Determined to Change That

• The Notoriously Anti-MSG Gwyneth Paltrow Is Invited to a Dinner Celebrating the Seasoning

• France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

• Better Than “Best”? This New Culinary Award Breaks with Tradition

• How Chefs Are Handling the Summer Sriracha Shortage

• This Basque Winery Is Reinventing Vermouth With a Regional Grape (and Sustainable Methods)

• ​Here’s What 3 French Wine Pros Pair With Their Oysters

France Amérique Magazine

• How Not to Be a Tourist in Paris and New York

• Cécilia Jourdan, the French Language’s Instagram Ambassador

• An American in Paris Unlocks the Secret to Joie de Vivre

• The American Food Writer in Paris, Reinvented

• ​Héloïse Brion: Gearing Up for Turkey Day in Normandy

Eater

• McCormick Wants to Be a Cool Spice Brand

• ​For Fancy Fish at Home, Frozen Is the Way to Go

The Guardian

• As an American in Paris, I love Emily’s vinegary take on the city of light​

Architectural Digest

• Expert Tips for Keeping That Green Thumb as Temperatures Drop

• TikTokers on the Secret to Making Maximalist Design Work for You

• A Cozy, Maximalist (and Rental-Friendly!) DIY Library Nook

• 8 TikTok Trends That Will Shape DIY and Home Decor in 2023

• 5 DIY Chandelier Styles to Try Even If You Don’t Own a Glue Gun

• 4 Budget-Friendly Bathroom Remodel Ideas From TikTok

• 5 Things You Shouldn’t Ignore When Planning an Outdoor Kitchen

• 5 Crafty Projects Inspired by Summer Camp That You Can Do in Your Backyard

• Everything We Learned From Watching School Bus Renovations on TikTok

• This Target Dresser Looks Totally Bespoke After Two DIY Talents Work Their Magic

• 7 of the Most Inspiring Kitchen Makeovers We’ve Seen on TikTok

• ​6 Design Tricks I’ve Learned From Watching TikTok Creators Do Bedroom Makeovers 

Airmail

• French Lessons — an interview with Sezane founder Morgane Sézalory

Vogue Business

• From circular to vintage: The department stores of Paris test new concepts

• Boosted by venture capital, leather alternatives gain steam

• Kering shines light on sustainability efforts

• ​Victoria Beckham and Francesca Bellettini talk creativity and sustainability in Paris

Travel + Leisure

• This Wellness-focused Paris Hotel Doesn't Feel Like Paris — and That's Exactly the Point

• A Moveable Feast — Kelly Rangama of Le Faham

• Outdoor Originals — LL Bean x Todd Snyder

Food52​

• How TikTok Got Me Out of My Pandemic Cooking Rut

• The Swirly, Brain-Freezing Origins of the Frozen Margarita Machine

• 'Hot Girl Food' or Not—Tinned Fish Is the Best Fish

• YouTube’s Favorite Abuela Shines a Light on Mallorcan Cuisine

• How We Ate Through a Most-Unusual Year

• Summer Calls for Pisto Manchego—With a Fried Egg on Top

• The Unforgettable Pasta That Makes Me Long For Italy

• Remembering Floyd Cardoz, Champion of Indian Food

• For Creamier, Tastier Scrambled Eggs, Just Add Peanut Butter. Seriously.

• Dispatch From Paris: A Certain Dish for Uncertain Times

• Why I Don't Like French Fries

• The Best (& Worst) Food Trends From the Past Decade

• The Story of France’s Most Extraordinary Pastry

• The Simple, Perfect Blueberry Pie That Traveled 3 Generations

• How Eating for 2 in Paris Made Me a More Thoughtful Diner

• The Magic French Onion Soup I Moved to Paris For

• A Cheesy French Dinner Party Trick So Good, It's in My Weekly Rotation

• The Simple Pasta Recipe That Broke the Silence Between My Sister & Me

• The Island in Spain Where Salt Is Like Gold

• The Simple, Perfect Potato Wonder That Brings Me Back to Spain Every Time

• In Spain, a Mythical Ham Sandwich Passed Down Through Four Generations

Home 52

• Rediscovering the Joy of Visiting Other People’s Homes

• The Timeless Allure of Poterie Renault’s Handmade Kitchen Goods

• ​Lessons From Renovating Our Homes During a Pandemic

• Why I'll Always Love Clotheslines

• 5 Clever Tips for Decluttering the Kitchen Table

• 9 Relaxing Art Projects to Recharge Your Inner Battery

People Food​

• ​Your Step-By-Step Guide to Making Homemade Pizza from Scratch​

DVEight Magazine

• Diner Heaven​

Vice Munchies

​This Stinky, Tasty Cheese Is Ripening in Caves 30 Feet Below Brooklyn