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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme
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Homemade Pork Tamales Are the Ultimate Weekend Cooking Project

Homemade Pork Tamales Are the Ultimate Weekend Cooking Project Homemade Pork Tamales Are the Ultimate Weekend Cooking Project Homemade Pork Tamales Are the Ultimate Weekend Cooking Project Homemade Pork Tamales Are the Ultimate Weekend Cooking Project Homemade Pork Tamales Are the Ultimate Weekend Cooking Project Homemade Pork Tamales Are the Ultimate Weekend Cooking Project

I’ve always wanted to learn to make pork tamales. So when I had the opportunity to cook with my wonderful friend Janet, I asked her if she would show me how they are made in her home country of Mexico. Before we started, she warned me that pork tamales are a labor of love: While certainly not a quick dish, they would be worth the work, she ensured me.

Many countries have their own version of pork tamales. Even in Mexico, tamales vary from place to place, family to family: Some wrap their pork tamales with corn husks, while others use banana leaves. Janet told me that where she is from in northern Mexico, corn husks are the preferred cooking sleeve, and she feels that they yield a tender, softer exterior. The fillings for tamales, too, are matter of preference. Some like to add refried beans or chicken to the masa dough, but for Janet’s family, the favorite is slow-cooked pork flavored with ancho chile. (And she uses any leftover pork to make tostadas or fill tacos).

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