Tourte de blettes taste test
If kale has taken over much of the western world, even popping up in the past few months at the Nice markets, it’s hard to imagine the locals ever giving up their Swiss chard, known in French as blettes.
It's only in early spring that I find myself longing for something new as the clementines reach the end of their season, and this is when the first strawberries make their tempting appearance.
Tasting Tel Aviv
I have never kept a journal consistently, but I do carry a notebook in which I jot down thoughts, lists and resolutions. In this notebook is a list of travel destinations, which I try to place in order of priority.
Eating in Singapore
Though Singapore has a reputation for cleanliness and order, it also has a more down-to-earth side that comes through in its multicultural cuisine inspired by China, Malaysia, Indonesia and India.
I'm fortunate to live in one of the most beautiful places in the world, doing work I love, surrounded by a circle of true friends that is growing all the time. So happiness should come easily, right? Sometimes, though, it's not that simple, and like anyone else I need to remember what makes me happy even as I get swept up in the swirling currents of life.
Vancouver: Artisan donuts
After centuries of making fun of our cuisine, the French have suddenly embraced all things Anglo with a passion. In Paris it seems that everywhere you turn someone is dressing up hot dogs or piling gourmet ingredients onto burgers.
Vancouver: Eating on The Drive
It was ten years ago that I founded Edible Paris and Les Petits Farcis, my Nice cooking classes, after an inspiring trip to Montreal. It has also been ten years since I last set foot in Canada.
Lemon soufflé cake
It will be two more months before I can bite into a juicy French gariguette or ciflorette berry that signals the real beginning of red fruit season. In the meantime, thankfully, there is citrus fruit: vivid lemons, the last of the local clementines, bergamot, bitter oranges for marmalade, and - just occasionally - the deeper orangey-yellow Meyer lemon.
By the time I have chatted with my favorite farmers and sipped coffee on a sunny terrace with the friends whose paths inevitably cross mine, I often find that there is no time left to cook lunch.
Fast food à la française: gratin de ravioles
At the supermarket, I spend most of my time avoiding "convenience" foods. But, if I snub the frozen pizzas and star chefs' fancy prepared meals, there is one pre-made food I have come to love: the little ravioli variously known as ravioles de Royans
or ravioles du Dauphiné