The bitter sweetness of dark chocolate combines delightfully with the tangy sweetness of candied orange and lemon peel, and these candies are wonderful as snacks or party foods, though you can also serve them at the end of a substantial meal, to give those who would be prostrated by a richer dessert a tasty alternative. They're easy to make, too!. Just make a lot, and don't nibble, because once you start it's very difficult to stop.

Crespelle are close relatives of the French Crepes. They make for wonderful first course dishes that look beautiful, and are much easier to make than people might expect. In short, perfect for company.

The Crespelle alla Fiorentina pictured here are made with a creamy spinach filling. There are other options, however, and you can also leave them whole rather than cutting them into bite-sized portions before spooning the sauce over them and putting them in the oven, though the way Chef Alessio Pesucci cuts them up does make for a beautiful presentation. Some Recipes:

• Alessio Pesucci's Crespelle alla Fiorentina, with a creamy spinach filling (illustrated and in a single page)
• Crespelle al Salmone with, well, a salmon filling
• Ideas for Canelloni/Manicotti, whose fillings will be perfect in crespelle too

This time of year is traditionally one of protein abundance in Italy, with people digging deeper into their pockets than they might normally to purchase both fish and meat. And it is good. But it begs an accompaniment, and we're in the midst of the leafy vegetable season, with spinach, beet greens, and leafy cabbages playing a very important role. For example:

• Spinaci Rifatti, tasty spinach sauteed with garlic. Very simple and very nice.
• Broccoli Rapa Strascinati, stir fried broccoli raab, are a traditional beginning to the Christmas Eve Dinner. But quite good enough to enjoy now.
• Fava Bean and Beet Green Soup. Healthy!

Personal favorite flowering cabbage recipes

As I noted last week, the Holidays are upon us, and therefore now is a time to eat lightly in preparation for next week. For example?

A big pot of broth, which yields tasty pastina (tiny pasta bits) in brodo. Refreshing, and warming too, as it's cold out. Followed by:

Boiled meats, which are a byproduct of making broth -- in this case chicken, whose skin I removed, and beef short ribs. Served with mayonnaise, mustard, hot peppers in oil, and store-bought pickled button onions; you are of course free to choose the condiments you prefer. And spinaci rifatti, sauteed spinach; one could also serve boiled meats with mashed potatoes (many Italians do), but I like the greens. And crusty bread.

After? Since we will have (too much) cake soon, oranges. They're very good at this time of year, and healthy too.

A wine? A zesty red, a Nebbiolo d'Alba.

Buon Appetito!