Indulge

“One ha’ penny, two ha’ penny, hot cross buns!” was once a British street-vendor cry heralding the sale of spiced and fruit-studded buns traditionally eaten on Good Friday. When I was a little girl, I loved the American version of these buns, soft and warm, with snow-white icing crosses piped over their glossy tops. Although

As vacationers seek out their summer pursuits, discovering a destination that guarantees plenty of sunshine, open-air environments, and endless opportunities for adventure—and wellness-focused experiences is paramount. Amangiri … mic-drop. After being greeted by our driver from Amangiri at the small discreet airport in Page, we traveled in style (an immaculate Mercedes) to the resort. The

April’s showers and mild temperatures transform the Midwest’s barren winter terrain into a lovely green carpet of fresh growth. Foragers search the woods for wild ramps and mushrooms. Farmers markets come alive with asparagus and peas, spring garlic and parsnips, baby radishes, and, my favorite, snowy white fennel bulbs capped by feathery fronds. I’ve long

This tropical getaway in a glass suggests sun-kissed skin, endless blue skies, and gentle island breezes. Take one sip and find yourself instantly transported to warmer environs—plane ticket not required. Enjoy this as a spirit-free cocktail or with rum for extra island vibes. Serves 1 INGREDIENTS METHOD Pour pineapple juice, ginger simple syrup, and lime

One of my favorite cocktails is The Last Word, a classic pre-prohibition creation first served at the Detroit Athletic Club in the early 1900s. Complex and perfectly balanced with sour, sweet, bitter, and herbal notes, The Last Word is made with equal parts gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. Green Chartreuse