The Germans know their Christmas cookies. Depending on where you hail from, you might celebrate with spicy little pfeffernüsse or anise-scented springerles. But the real showstoppers are thick and chewy lebkuchen.
Continue Reading →
The first time you taste Robert Lambert’s rare citrus fruitcake, it’s a revelation. The fruit is bright and sweet and tart. The nuts are deep and rich and toasty. The cake is lightly spiced with just a hint of the cognac it soaked in. It isn’t just good. It is exceptional.
Continue Reading →