Christmas

Breakfast Eggnog

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.

For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon.

Red Wine-Braised Beef Tenderloin with Red Pepper and Rosemary

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all. Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Fudge is a holiday favorite throughout the South — some versions are creamy and others are granular. This recipe makes a deliciously dense, grainy fudge.

These truffles are particularly good when made with Valrhona "40% cacao" milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells.

Tart, raw cranberries and horseradish add plenty of zip here. Begin preparing this at least a day before serving.