I’ve been wrestling with reverse culture shock as I’ve returned to the States. It seems to get worse every time, maybe because we’re getting more and more used to the French environment. So, how to cope with culture shock? My response seems to be baking, surrounding myself with delicious smells and tastes familiar with home. What we cook is a link between these two worlds. So I’ve baked brownies (from scratch, like we make in France), buttermilk biscuits, and the ultimate dessert - moelleux au chocolat. Alton Brown calls them Chocolate Lava Muffins, and they’re simply amazing. His recipe is the one I use, though I disagree with Alton’s need to add melted ice cream to the delightful gooey chocolate center…