Broccoli
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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.

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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.

Etsuko Tofu
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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.

Almond & Pistachio Granola
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Almond and pistachio granola

Much has been written in in the blog world about granola, but I think there is always room for one more recipe.

Poulpe & Capers
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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.

Le Petit Vendôme
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The best sandwich in Paris

Jambon-beurre. They are just two apparently humble ingredients, yet choose them carefully, tuck them into a crunchy-crusted baguette, add a swipe of Dijon mustard and you have one of the world's most extraordinary sandwiches.

Cockerel with chestnut, honey & peaches
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Cockerel with chestnut honey and peaches

It 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.

Les Cevennes
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Les Cévennes

Staying in a chambre d'hôtes with breakfast and dinner included would be a new way for us to spend a summer holiday, but the more I thought about it the more I liked the idea of leaving the cooking to someone else - especially when that someone seemed to love food as much as I do.

Langoustines
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Keeping cool

The sun is far too dazzling here in Nice so I'm off to England for a few days, where it promises to be cold and wet.

Chocolate mousse with fleur de sel
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Chocolate mousse with fleur de sel

A 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.