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.
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.
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.
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.
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.
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.
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.