内容摘要：in a recent interview, before adding, “I love Lilly, I have some Lilly, but it’s a little ridiculous. There’s something so saturated and bright about it.”

in a recent interview, before adding, “I love Lilly, I have some Lilly, but it’s a little ridiculous. There’s something so saturated and bright about it.”

"Business class is about efficiency. It's a comfortable seat where you can sleep or work," Ott said.Staff members serve dozens of people in business class, while first-class cabins typically seat fewer than 10 passengers, he added.

"There's a lot of work that goes into all those meals and drinks," Ott said. "So if you're looking for an over-the-top experience, then first class is where you can expect staff to make the flight awesome. And that's what you're paying for."Don't hover over passengers in doored seats.If you've flown recently, you may have noticed that many business- and first-class cabins have

to each seat to give passengers more privacy.Ott said you shouldn't infringe on another traveler's space to fetch items from

"Don't awkwardly hover over the person because the whole idea of doors is that people can't look in on you," Ott said. "So when you wake up and someone is looking over your space, it's odd."

Don't take up too much overhead bin spaceFor the next course, Harris serves a distinctive mixed-green salad of Boston lettuce, mizuna, and arugula, complemented by blueberries, avocado, and red onions. A honey-ginger white balsamic vinegar, herbes de Provence, and sesame oil dressing get an extra depth of flavor from blueberry-honey sea salt, which she prefers from Martha's Vineyard Sea Salt.

Harris' main course at this feast is "leg of lamb seasoned with garlic, herbes de Provence, and lavender and rosemary from my garden and cooked over a bed of roasted new potatoes; fresh string beans from the farmers market that is my summer joy." Now it's yours as well.To finish, Harris cuts through the rigamarole of New Orleans Café Brûlot that's usually prepared tableside and set aflame. She cuts right to the chase and serves the stove-warmed orange liqueur and Cognac, fresh lemon and lime juice, cinnamon, cloves, and hot coffee for a finish to the meal that's potent and perfect.

Harris' quindim made the cover of the May 2022 issue in a reflection of her life as a global traveler. Ever the curious scholar, teacher, and connector, she explains, "Quindim, a term that traces its etymology from both Brazilian Portuguese and West African languages, may also appear in the plural as quindins. When the custard is baked in a ring mold, it is called quindão." It's a sunny, winning combination of flan and macaroon, and epitomizes so much of what she holds dear about Brazil and its cuisine.Read the original article on