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	<title>Cocoa &amp; Lavender</title>
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	<link>https://cocoaandlavender.com</link>
	<description>Sharing stories and recipes from my daily life and travels.</description>
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	<title>Cocoa &amp; Lavender</title>
	<link>https://cocoaandlavender.com</link>
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		<title>Italian Cookies: A Cookbook Review, Recipe, and Giveaway</title>
		<link>https://cocoaandlavender.com/canestrelletti-di-torriglia/</link>
					<comments>https://cocoaandlavender.com/canestrelletti-di-torriglia/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 18 Apr 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Canestrelletti di Torriglia]]></category>
		<category><![CDATA[butter cookies]]></category>
		<category><![CDATA[canestrelletti di torriglia]]></category>
		<category><![CDATA[domenica cooks]]></category>
		<category><![CDATA[domenica marchetti]]></category>
		<category><![CDATA[italian cookies]]></category>
		<category><![CDATA[pastry flour]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12599</guid>

					<description><![CDATA[A Smart Cookie. Imagine your dream job. Are you an astronaut catapulting through space? Are you a Pulitzer Prize winning journalist? Or are you a cookie researcher in Italy, traveling from town to town collecting the best cookie recipes from each region? I know that I would choose the third one… as did Domenica Marchetti, [&#8230;]]]></description>
		
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			<slash:comments>27</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Sachertorte</title>
		<link>https://cocoaandlavender.com/sachertorte/</link>
					<comments>https://cocoaandlavender.com/sachertorte/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 11 Apr 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Sachertorte]]></category>
		<category><![CDATA[apricot glaze]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate cake]]></category>
		<category><![CDATA[demel]]></category>
		<category><![CDATA[Heidelberg]]></category>
		<category><![CDATA[sachertorte]]></category>
		<category><![CDATA[vienna]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12418</guid>

					<description><![CDATA[Obsessed at an Early Age. I spent the summer of 1980 in, Germany, playing in the orchestra for the  Schloẞfestspiele, an opera festival in the courtyard of the Heidelberg castle. I guess you could say it was my “study abroad” experience but it was more a paid internship. Not a bad summer gig for a [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/sachertorte/feed/</wfw:commentRss>
			<slash:comments>43</slash:comments>
		
		
			</item>
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		<title>Recipe for Œufs en Meurette</title>
		<link>https://cocoaandlavender.com/oeufs-en-meurette/</link>
					<comments>https://cocoaandlavender.com/oeufs-en-meurette/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 04 Apr 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Œufs en Meurette]]></category>
		<category><![CDATA[burgundy]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[eggs in meurette]]></category>
		<category><![CDATA[lardons]]></category>
		<category><![CDATA[meurette sauce]]></category>
		<category><![CDATA[oeufs en meurette]]></category>
		<category><![CDATA[œufs en meurette]]></category>
		<category><![CDATA[peasant food]]></category>
		<category><![CDATA[poached eggs]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12298</guid>

					<description><![CDATA[Eating (Well) like Peasants. There is a quote from food writer Michael Pollan: “French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So much of the food that we think of as elite didn’t start out that way.”&#160; Today’s dish is exactly that. Œufs en Meurette is [&#8230;]]]></description>
		
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			<slash:comments>31</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Zuppa Inglese</title>
		<link>https://cocoaandlavender.com/recipe-for-zuppa-inglese/</link>
					<comments>https://cocoaandlavender.com/recipe-for-zuppa-inglese/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 28 Mar 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Zuppa Inglese]]></category>
		<category><![CDATA[alchermes]]></category>
		<category><![CDATA[alkermes]]></category>
		<category><![CDATA[farmacia di santa maria novella]]></category>
		<category><![CDATA[Italian dessert]]></category>
		<category><![CDATA[officina profumo-farmaceutica di santa maria novella]]></category>
		<category><![CDATA[pudding]]></category>
		<category><![CDATA[trifle]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12385</guid>

					<description><![CDATA[An International Incident. One sunny day in Rome, Mark and I went to the local boutique of the Officina Profumo-Farmaceutica di Santa Maria Novella, described in last week’s post. I’d previously bought a bottle of Alkermes there, and – based on that one – now make my own. I returned to get another bottle of [&#8230;]]]></description>
		
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			<slash:comments>41</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Alkermes</title>
		<link>https://cocoaandlavender.com/recipe-for-alkermes/</link>
					<comments>https://cocoaandlavender.com/recipe-for-alkermes/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 21 Mar 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Alkermes]]></category>
		<category><![CDATA[alchermes]]></category>
		<category><![CDATA[alkermes]]></category>
		<category><![CDATA[cochineal]]></category>
		<category><![CDATA[Italian liqueur]]></category>
		<category><![CDATA[liqueur]]></category>
		<category><![CDATA[rose water]]></category>
		<category><![CDATA[zuppa inglese]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12387</guid>

					<description><![CDATA[No “K” in the Italian Alphabet. At the turn of the century (I love saying that), Mark and I visited Tuscany with a group of friends. We rented a large farmhouse in Fiano, a village in the hills north of San Gimignano. One of our group, well traveled in Tuscany, insisted that our day trip [&#8230;]]]></description>
		
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			<slash:comments>44</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Scallop Fried Rice</title>
		<link>https://cocoaandlavender.com/scallop-fried-rice/</link>
					<comments>https://cocoaandlavender.com/scallop-fried-rice/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 14 Mar 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Scallop Fried Rice]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[fried rice]]></category>
		<category><![CDATA[red bell peppers]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[shiitake mushrooms]]></category>
		<category><![CDATA[yellow bell peppers]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12007</guid>

					<description><![CDATA[Building Blocks. Putting together a stir fry or, in this case, fried rice, is a process similar to using building blocks as a kid. You just keep adding to your creation until it’s just right. Sometimes, a couple of blocks are all you need; at other times, you keep adding until you run out of [&#8230;]]]></description>
		
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			<slash:comments>39</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Roasted Salmon, Meyer Lemon-Thyme Beurre Blanc</title>
		<link>https://cocoaandlavender.com/roasted-salmon-meyer-lemon-thyme-beurre-blanc/</link>
					<comments>https://cocoaandlavender.com/roasted-salmon-meyer-lemon-thyme-beurre-blanc/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 07 Mar 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Roasted Salmon, Meyer Lemon-Thyme Beurre Blanc]]></category>
		<category><![CDATA[king salmon]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[meyer lemon beurre blanc]]></category>
		<category><![CDATA[roasted king salmon]]></category>
		<category><![CDATA[roasted wild salmon]]></category>
		<category><![CDATA[slow-roasted wild salmon]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12296</guid>

					<description><![CDATA[Wild Thing. I have to be honest. I have never (until very recently) been a fan of wild salmon. Of course, I know all the downsides of farmed salmon, and I try to make the best choices by buying Norwegian or Scottish salmon. However, I know all the health benefits of wild salmon, as well, [&#8230;]]]></description>
		
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			<slash:comments>40</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Moroccan Pumpkin Salad</title>
		<link>https://cocoaandlavender.com/moroccan-pumpkin-salad/</link>
					<comments>https://cocoaandlavender.com/moroccan-pumpkin-salad/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 28 Feb 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Moroccan Pumpkin Salad]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[moroccan cuisine]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[red kuri squash]]></category>
		<category><![CDATA[rose petals]]></category>
		<category><![CDATA[rosewater]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12362</guid>

					<description><![CDATA[What’s In a Salad? When we think of salad, lettuce usually comes to mind first. But, as I have discussed earlier on Cocoa &#38; Lavender, when I did a series of Moroccan Cooked Salads, lettuce often has no place on the table in Morocco. Moroccan cooked vegetable salads seem more like side dishes to us, [&#8230;]]]></description>
		
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			<slash:comments>40</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Pork Patties with Soy-Mirin-Ginger Glaze</title>
		<link>https://cocoaandlavender.com/pork-patties-with-soy-mirin-ginger-glaze-and-tatsoi/</link>
					<comments>https://cocoaandlavender.com/pork-patties-with-soy-mirin-ginger-glaze-and-tatsoi/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 21 Feb 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Pork Patties with Soy-Mirin-Ginger Glaze]]></category>
		<category><![CDATA[asian flavors]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[mirin]]></category>
		<category><![CDATA[pork patties]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[tatsoi]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12352</guid>

					<description><![CDATA[Transformation. This past autumn, when visiting my friends Linda and Chuck in Philadelphia, Linda made an appetizer for a small dinner party — a recipe she got from The NY Times website. Everyone liked it a lot; I liked it so much that I wanted to take the recipe to the next level and transform [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/pork-patties-with-soy-mirin-ginger-glaze-and-tatsoi/feed/</wfw:commentRss>
			<slash:comments>38</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Chicken Brochettes with Sauce Algérienne</title>
		<link>https://cocoaandlavender.com/chicken-brochettes-with-sauce-algerienne/</link>
					<comments>https://cocoaandlavender.com/chicken-brochettes-with-sauce-algerienne/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 14 Feb 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Chicken Brochettes with Sauce Algérienne]]></category>
		<category><![CDATA[Oven Fries]]></category>
		<category><![CDATA[algerian sauce]]></category>
		<category><![CDATA[chicken brochettes]]></category>
		<category><![CDATA[grill chicken kebabs]]></category>
		<category><![CDATA[marinated chicken brochettes]]></category>
		<category><![CDATA[marinated chicken kebabs]]></category>
		<category><![CDATA[sauce algérienne]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12309</guid>

					<description><![CDATA[Rest Stop Dining. I am positive that you do not want to hear the words “rest stop” and “dining” in the same sentence. But that’s probably because you’re in the United States. If you’re in Europe, or Morocco, as is the case in today’s post, an ordinary highway rest stop often has extraordinary food. I [&#8230;]]]></description>
		
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			<slash:comments>42</slash:comments>
		
		
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