Rosa Jackson's Edible Adventures

Nanashi
My job frequently requires me to eat elaborate three-course meals at lunch and dinner several days in a row. It's something I have trained myself to do over the years and my stomach rarely utters a peep of complaint, as long as I don't overdo the wine (not as easy as it sounds). I am grateful, though, when I come across a restaurant that acts as a kind of cleansing interlude, replenishing my body with crunchy vegetables and wholesome grains. 11 comment(s)

A new chef at the Louis XV
It was potatoes that first cemented my friendship with Franck Cerutti, chef for ten years at Alain Ducasse's Louis XV restaurant in Monaco. 12 comment(s)

Cooking with La Capelina d'Or
The Niçois love to argue, and nothing provokes a better argument than the subject of how to make one of their classic dishes. 5 comment(s)

A week on the Elle diet
When I decided it was time to shed a couple of extra kilos before spring, it was natural to turn to my extensive collection of Elle magazines. 13 comment(s)

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)

November on the Italian Riviera
We celebrated Philippe's birthday by returning to Oneglia, on the Italian riviera. 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)

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)