Celebrate the Catskills in Your Kitchen

“The Catskills Farm to Table Cookbook,” a seasonal, brightly photographed survey of the area’s foods and farms, hews closely to what is produced in the region’s five counties in southern New York State. Spring brings nettles, ramps, fiddleheads, garlic scapes, pea pods and even milkweed buds to compelling recipes, like scalloped potatoes in a stinging…

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A Cinnamon Bun From Aquavit

Spices like cinnamon and cardamom bring alluring fragrance to all sorts of Scandinavian foods, most notably baked goods like a classic swirled bun to pair with your morning coffee. The soft, slightly chewy and well-burnished breakfast pastries, showered with pearl sugar, from the chef Emma Bengtsson at Aquavit are heavenly scented with cardamom, too. And…

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Ranch Dressing, but Make It Greek

Souvla, a chain of casual Greek restaurants in San Francisco, created a Greek yogurt-based version of ranch dressing six years ago, calling it Granch. They even trademarked it. Now the seasoning it depends on is being packaged and sold nationwide by Williams Sonoma. The mixture of buttermilk powder, herbs and spices, along with your lemon…

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38 Products That ELLE Editors Swear By

Comrad Companion Compression Socks “Like everyone, my vision of compression socks wasn’t a pretty one. They were aesthetically offensive, always paired with horrid open-toe sandals, worn exclusively by old people and on and on the generalizations went. Then, Comrad’s millennial-version came into my life, and I’ve realized I had been very unfair. These are not, I repeat, not the geriatric…

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