Remembering the Magic and Wishing for Peace on Earth Remembering the Magic and Wishing for Peace on Earth
How to Tempt the Scrooges, or, Christmas, the Cooking Season How to Tempt the Scrooges, or, Christmas, the Cooking Season
A Few Marrons Glacés for the Season … A Gift for You A Few Marrons Glacés for the Season … A Gift for You
Give the Gift of Cooking French Food at Home: Some Cookbooks That Make a Seemingly Impossible Task Possible Give the Gift of Cooking French Food at Home: Some Cookbooks That Make a Seemingly Impossible Task Possible
Thinking of Others as You Bite into that Bûche de Noël Thinking of Others as You Bite into that Bûche de Noël
Un Petit Départ, Un Petit “Au Revoir”, or, Helping Père Noël and Saint Nicolas Un Petit Départ, Un Petit “Au Revoir”, or, Helping Père Noël and Saint Nicolas
Oreillettes, A Part of Provence’s Thirteen Desserts Oreillettes, A Part of Provence’s Thirteen Desserts
The Provençal Thirteen: Fennel- and Cumin-Scented Sablés The Provençal Thirteen: Fennel- and Cumin-Scented Sablés
Nougat Noir, or Black Nougat, Another of the Thirteen Desserts Nougat Noir, or Black Nougat, Another of the Thirteen Desserts
Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts
Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts
Panis focacius, la Gibacié, and la Pompe à l’huîle, Kin Under the Crust, One of the Thirteen Panis focacius, la Gibacié, and la Pompe à l’huîle, Kin Under the Crust, One of the Thirteen
Citron* (Cédrat), Jewel-Like Morsel of Provence’s Thirteen Christmas Desserts Citron* (Cédrat), Jewel-Like Morsel of Provence’s Thirteen Christmas Desserts
No Partridges, Just Thirteen Desserts: French Christmas Culinary Traditions No Partridges, Just Thirteen Desserts: French Christmas Culinary Traditions
Pandolce: From Liguria with Love, Thanks to Laura Schenone Pandolce: From Liguria with Love, Thanks to Laura Schenone
