Pellegrino Artusi, one of the greatest Italian gastronomes, described the langues de chat like this: “They are tea pastries, taken from a recipe from Paris”....
One of my best trips in recent years was to Britany. I loved that wild-yet-civilized region very much. Its beaches and lighthouses are fascinating and...
This wonderful, medieval, Easter dessert unites Slovenia with Gorizia and Trieste. Grandma often told me about it, but she never did make it. The first...
When I lived in Canterbury, I learned to appreciate industrial chocolate-and-orange biscuits. The English also make a type of tart with these two flavors, which...
