From our time in France, we’ve learned to enjoy the small pleasures of a meal : good bread, fresh ingredients, candle light, and good conversation.
The best meals have come together with a slow, easy pace and have lasted for hours.
Read our conversation with chef and cookbook author Aran Goyoaga of Cannelle et Vanille about how her Basque heritage has influenced her approach to food and entertaining.
See Laurie's pared back tabletop edit to simplify your holiday table
Read our favorite holiday bakes for any meal