Time for mirabellesWhen summer decides that it's over in the south of France, it doesn't fool around.
The best way to cook broccoliI have my friend Caterina to thank for this ridiculously simple and ridiculously delicious way to tackle a vegetable that many people find uninspiring.
Meyer lemon jamThe 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.
Almond and pistachio granolaMuch has been written in in the blog world about granola, but I think there is always room for one more recipe.
Lunch in the LoftThe 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.
Cockerel with chestnut honey and peachesIt has always come naturally to me to throw fruit into a salad - raspberries with asparagus, figs with feta cheese, blood oranges with beets - yet in France this makes me something of an eccentric.
Chocolate mousse with fleur de selA recipe for chocolate mousse with fleur de sel in an old issue of
Régal magazine reminded me of the remarkable way that salt can
accentuate the character of good chocolate. It also made me wonder why it had been so long since I last made chocolate mousse.
Les petits farcisWhat 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.
Ravioli with avocado sauce viergeWhen 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.