Rosa Jackson's Edible Adventures

Pages tagged “Nice”

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)

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. 14 comment(s)

Meyer lemon jam
The first few times I bought these orange-tinted lemons with a bergamot scent from the woman who I will forever think of as the Meyer lemon lady, she couldn't resist asking me if I knew what I was doing. 13 comment(s)

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. 9 comment(s)

Christmas traditions
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. 4 comment(s)

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. 6 comment(s)

A Niçois dinner at Paule's Parisian pad
When people ask me how I met Paule Caillat, I usually laugh and say it was thanks to our hairdresser. 2 comment(s)

Secret sushi
A few weeks ago I would have sworn that there was no good sushi in Nice. It turns out that I just hadn't looked in the right place. 6 comment(s)

Salad days
People often ask me why I'm not enormous. Even if I do have a penchant for cakes, I think what saves me is that my idea of a perfect meal is some variation on this. 5 comment(s)

Strawberry and tomato gaspacho with pistachio oil
Pistachio oil brings an extra touch of originality to strawberry and tomato gaspacho, which I came across at Le Mirazur's new tapas-style bar and couldn't wait to recreate. 5 comment(s)

A strawberry and cream birthday cake
Never answer the phone when you're cooking. This rule can save a lot of heartache, such as the sight of Sam's comically deflated birthday cake a few minutes after I pulled it out of the oven. 5 comment(s)

Les petits farcis
What I love about these little stuffed vegetables, known affectionately as "les farcis" ("the stuffed") in Nice, is how they reflect the personality of each cook. 0 comment(s)

Ravioli with avocado sauce vierge
When I first came across this dish at the Château de la Chèvre d'Or, I thought it was sheer madness. Then I tasted it and decided otherwise. 1 comment(s)

Fava bean gnocchi
I've had some disasters in the past with non-potato gnocchi. Still, the knowledge that gnocchi and fèves are Sam's two favorite foods in the world - after chocolate, of course - gave me the incentive to try my luck. 0 comment(s)

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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