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Les Domaines Paul Mas: Rural Luxury in Languedoc Deep in the verdant countryside of Southwest France, a stronghold of Gallic tradition, are the 17 Châteaux and Domaines Paul Mas. Twenty years ago, Jean-Claude Mas founded the company with a mission: To revive the stellar reputation of Languedoc wines, and to bring out the essence of each far-flung terroir. His method: Reinventing the viticultural traditions of the Languedoc while above all respecting the land and preserving its future. Over these last two decades, the firm’s growth has been exponential. Starting with an 86-acre family plot, Les Domaines Paul Mas has thoughtfully expanded its holdings to 2,400 acres of vineyards, producing 25 million bottles annually that are distributed to more than 80 countries. Yet, these diverse wines share a unique quality—the effortless style of “Rural Luxury.” This uniquely Languedoc version of the French art of living is a graceful blend of wines, artisan artworks and cuisine based on

Corn pudding is creamy, slightly sweet, with a hint of savory! It’s packed with cream, butter, sweet and juicy corn kernels, all baked to perfection . It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight. Reasons You’ll Love This Recipe Easy to Make : This corn pudding recipe only takes 15 minutes of prep and 45 minutes to cook! It’s so good and so easy! Crowd Pleaser : It’s hard to make everyone happy when it comes to food, but not with this dish. Kids and adults both love this sweet and savory corn pudding. Versatile : This dish goes well with everything! It’s great with all the Thanksgiving items like turkey , green bean casserole , rolls , and stuffing . Ingredients for Corn Pudding This ingredient list is pretty simple! In fact, once you have your corn, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements. Butter : Helps make the pudding rich, with a smooth

The Contemporary African Kitchen is one of the few books that covers Africa in all its diversity, with recipes from 33 of Africa’s most important chefs, curated by James Beard Award-winning chef and former opera singer Alexander Smalls with Dine Diaspora CEO Nina Oduro . This recipe from Clara Kapelembe Bwali is a special-occasion dish using fish from Lake Tanganyika and the hardy green rape, but mackerel and collards make good substitutions.   Buka Fish with Rape Excerpted from The Contemporary African Kitchen © 2024 by Alexander Smalls and Nina Oduro. Reproduced by permission of Phaidon. All rights reserved. Ingredients For the Fish: 1/4 cup lemon juice 6 cloves garlic, crushed 12 whole buka fish, gutted and cleaned by your fishmonger* Vegetable oil, as needed for deep-frying Lemon wedges, to serve *Instead of buka fish, you can substitute 12 whole Pacific saury (aka mackerel pike), 6 whole mackerel or 6 whole jack mackerel, adjusting quantities if your whol

Steering the winemaking at Bogle through three decades, Eric Aafedt continues to look forward with one of the more impactful sustainability initiatives of the year. Eric Aafedt was just a teenager when he started moving irrigation lines and driving tractors for wineries in California’s Livermore Valley where he grew up. Today, after three decades of making wine for Bogle Family Vineyards , where he led the building of a cutting-edge facility in Clarksburg while developing a diverse lineup of brands, Aafedt is being honored with a Wine Star Award for Winemaker of the Year.   “We work closely together,” he says of the Bogle family and his mentor Chris Smith, the Director of Winegrowing who hired him in 1994. “It’s great to be in a family environment. We’re not corporate. We can be very reactive very quickly. I can walk down the hall to Warren and Ryan [Bogle]’s office and say, ‘What do you think, yea or nay?’ It makes for a very effective winery.” A native of Pleasanton, Aafedt went