This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?
A writer recalls the challenges her father faced smuggling chicken fat and chopped liver—Jewish contraband—back home across the border.
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
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