When 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 other...

This might surprise some of you, but shopping and cooking are not the only things that eat up all my time. I also read - and not just cookbo...

There hasn't been much time for experiments in my kitchen lately. That doesn't mean that I haven't been cooking, just that for t...

With deadlines looming like thunderclouds I've barely had time to breathe this week, let alone turn my mind to blogging. But I did find ...

With leaves like Cruella's spiky fingernails and a spirit just as malicious, this is not a vegetable to be taken lightly. The spiky Ital...

With spring around the corner, the last thing I should be thinking about is knobbly, hairy vegetables that grow under the ground. There are ...

My downstairs neighbor Tony is normally quite friendly. When I run into him in the street, he says hello and sometimes stops for a chat. On ...

You could easily miss Claude's trestle table among the producers at the Cours Saleya market. Little pots of hand-labelled tapenade stand...

Soufflé is the quintessential show-off dish, so it's no wonder the French have kept quiet all these years about how easy it really is to...

Like most people who make a sort of living from writing, I rarely spring into action until I sense a deadline looming. With just two days le...

Something I've learned over time at the Cours Saleya market is that things are not always as they appear. So, with my heart set on trouc...

I'm having a hard time concentrating on my chosen subject this morning, so potent are the chocolatey aromas wafting from the oven at Emi...

Just when you think you can't eat another cake or drink another glass of champagne (well, ok, I can always drink champagne), the French...

I've been doing my best to forget about tomatoes, loading up at the market on knobbly-skinned winter squash, the tender little broccoli ...