Our big holiday meal is on Christmas Eve is cheese fondue, a green salad served with shallot vinaigrette, followed perhaps by some leftover bûche de Noël is our tradition.
When I was little, my father travelled a great deal, teaching cooking classes across the country. When he was home, he’d often make crêpes for us as a late breakfast.
We often make this boeuf bourguignon on the same day we make the first fire of the season. Make it a day ahead or freeze for later...
