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.
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.
The future of French shopping?
You might think of Parisiennes as stylish women who take pleasure in shopping at markets and whipping up sumptuous meals with seasonal ingredients. You would be right about the stylish part.
L'Auberge de la Penne
I remember Benoît Poulet telling me that he let his chickens run free in the forest, with the result that some fell prey to hungry foxes. Idealistic you might think, yet it's this very quality that makes his restaurant in the tiny village of La Penne so exceptional.
Rose Bakery II
I like to think I discovered Rose Bakery before just about anyone else.
When I started celebrating Christmas with Philippe and then Sam, I looked for recipes in cookbooks and on the Internet rather than in my mother's scrapbook.
Hugues Foucher, a cheese iconoclast
I've always thought that British cheese is underrated in France in the same way that Canada is underrated in the United States: few people give much thought to its existence.
Tofu with Etsuko
I have to admit to having had no strong feelings about tofu, one way or the other, until I learned to make it myself.
November on the Italian Riviera
We celebrated Philippe's birthday by returning to Oneglia, on the Italian riviera.
Almond and pistachio granola
Much has been written in in the blog world about granola, but I think there is always room for one more recipe.
Ten things I love about Paris according to Sam, age six
Seeing Paris through a child's eyes is one of the best ways to rediscover the city.
Lunch in the Loft
The danger of inviting strangers into your home is that they might never want to leave, and it was 5pm by the time we all tore ourselves away, exchanging e-mails and promising to keep in touch.
The best sandwich in ParisJambon-beurre
. They are just two apparently humble ingredients, yet choose them carefully, tuck them into a crunchy-crusted baguette, add a swipe of Dijon mustard and you have one of the world's most extraordinary sandwiches.
A weekend in Liguria
I've been to Italy more times than I can count, especially since I moved to Nice. So you would think I would stop getting so childishly excited every time I cross the border.