Rosa Jackson's Edible Adventures

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. 5 comment(s)

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.  10 comment(s)

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. 2 comment(s)

Instant minestrone

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.

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