Are you looking for a new fragrance? Our “Recommend Me a Perfume” thread is open this week. You can this space to find perfume recommendations, to share your discoveries and favorite scents, and to ask any questions about scents, aromas and flavors.

How does it work: 1. Please post your requests or questions as comments here. You can also use this space to ask any fragrance related questions. To receive recommendations that are better tailored to your tastes, you can include details on what you like and don’t like, your signature perfumes, and your budget. And please let us know what you end up sampling. 2. Then please check the thread to see if there are other requests you can answer. Your responses are really valuable for navigating the big and sometimes confusing world of perfume, so let’s help each other!

To make this thread easier to read, when you reply to someone, please click on the blue “reply” link uner their comment.

Photography by Bois de Jasmin

I love the bold acidity of cranberries. Sometimes when I cook with them, I keep a few berries aside to eat raw and their combination of bitterness and tartness always takes me by surprise. Yet, if I wait a moment, I taste a floral sweetness, with a hint of red currant. When I make something with cranberries, I select simple recipes that allow these facets to shine, and more of often than not, I return to my grandmother’s recipe for cranberry mors, a fruit drink.

Mors is the whole world of Russian fruit beverages made with strawberries, currants, gooseberries, blueberries or cloudberries, those unique berries with a taste of cardamom that grow in the northern lands. My paternal grandmother Daria was born in the region of Russia edged in between Ukraine and Belarus, and she remembered going to the forest to pick berries and prepare enough mors to last the family of 12 through the winter.

The traditional method to make cranberry mors was to cover berries with water and leave them to ferment naturally. However, when Daria moved to Ukraine and settled in Kyiv, the capital city, she began to make mors differently, by cooking the berries. Daria’s recipe was simple, but it was ingenious in the way it preserved vitamins and freshness.

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If I made a map of my favorite walks in Paris, the routes would invariably lead to an old church, a cemetery, a café or a market. They would circumvent the glamorous Paris of the tourist brochures and explore the places where the ancient and the modern city coexist, where the mysteries linger, and where one can satisfy one’s hunger, literal and figurative. Paris is often associated with spring, romance and blossoming, but my Paris is autumn, fallen leaves and the light streaming through the stained glass windows.

The Basilica of Saint Denis, Basilique royale de Saint-Denis, is one of those large French Gothic churches that to a non-expert eye are hard to tell apart. Even the fact that it has only one tower instead of the usual two can get lost as one contemplates its imposing size. Yet, the space inside the basilica is so elegant with its slender windows, graceful columns and candlelight filled enfilades that I’d take a stroll here over visiting Notre-Dame. It’s worth a metro ride to Saint-Denis, a northern suburb of Paris that manages to be both bland and seedy. My Paris explorations often end up here.

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Jam has become such an industrial, mass-produced product that it might be hard to imagine making it at home. This is not the case in France–or much of Europe, for that matter. When I visited my friend on her farm in Burgundy, we drove around for hours only to discover that all of the stores were out of preserving supplies. We ended up ordering a case of jars from an online shop, because the figs were ripening fast.

My friend follows a recipe that has been in her family for several generations. We cut figs into quarters and weigh them to determine the amount of sugar. It’s 2 parts fruit to 1 part sugar. Figs are sweet, so we add lemon juice. As their juices melt into sugar, the syrup becomes pink, then purple, then burgundy, like the famous wines of the region. The green perfume of figs transforms as they cook. The fragrance of natural coumarin in their peel, the aromatic that smells of toasted almonds and cherries, becomes more pronounced and richer. The lemon zest gives the fig jam a twist reminiscent of Shalimar.

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If you’ve never tried any Comme des Garçons fragrances, think of the stuff you might smell at your car mechanic–tar, machine grease, burnt rubber. Today’s collection includes more than a dozen perfumes, and by and large, they have an industrial, deliberately synthetic feel (even if created with natural materials.)  To some people, these are the ultimate edgy perfumes, to others–smells to avoid.

Whatever camp you belong to, Black Eau de Toilette is likely to be a love it or hate it perfume. The name doesn’t lie–it’s a dark, potent brew. If you’ve ever dreamed of smelling like molten asphalt or barbecued ribs or a cross between the two, then your wish has come true.

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