Rosa Jackson's Edible Adventures

Pages tagged “Starters”

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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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)

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. 8 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)

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)

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.

0 comment(s)