Rosa Jackson's Edible Adventures

Pissaladière reinvented
I usually think of pissaladière as one of those dishes that it's best not to toy with too much, so when I saw that it had been reinvented for the Hi Beach by ultra-creative chef Mauro Colagreco of Le Mirazur in Monaco, I couldn't resist ordering it. 0 comment(s)

My feelings about Le Fooding
It was easy to scoff at Le Fooding when the movement first emerged in Paris ten years ago. 0 comment(s)

Lunch at the Abbaye de la Celle
I had my first taste of the Hostellerie de l'Abbaye de la Celle a few years ago when Philippe and I, with two-year-old Sam in tow, spent a few days meandering through Provence, stopping at all the country auberges run by Alain Ducasse. 2 comment(s)

A tantalizing taste of Genoa
I had only half a day to explore Genoa, but thanks to a well-informed friend and the thoroughly researched book Food Wine: The Italian Riviera and Genoa I put every minute to edible use. 1 comment(s)

A pint-sized garden
Some boys love trucks, others go mad for motorcycles: my son is crazy about cacti and just about anything else that grows. 6 comment(s)

Slow Fish
Genoa is a place that, until now, I had always driven through without stopping: with so many charming towns to choose from along the Italian Riviera, somehow it seemed too big and daunting. 5 comment(s)

Navarin d'agneau - Spring lamb stew
Easter weekend was the perfect time to cooknavarin d'agneau, a dish that I first came across many years ago while working as an interpreter at the Cordon Bleu cooking school. 2 comment(s)

A week on the Elle diet
When I decided it was time to shed a couple of extra kilos before spring, it was natural to turn to my extensive collection of Elle magazines. 12 comment(s)

Pizza in Marseille
For most people Marseille means bouillabaisse, the once-humble fisherman's stew that has come to symbolize the city's rich cultural mix. But, as we drove to Marseille, I had one thing on my mind: pizza. 3 comment(s)

The best way to cook broccoli
I have my friend Caterina to thank for this ridiculously simple and ridiculously delicious way to tackle a vegetable that many people find uninspiring. 5 comment(s)