I’ve never liked celery. To me, it’s like eating green water held together with a lot of fibers. Unless it’s filled with peanut butter or cream cheese, you can keep it. The only time I ever buy a bunch is when I’m making stock, which is a shame, because that only requires a stalk or two, and the rest sits in my refrigerator until it wilts and…
You might have passed chervil by when shopping, thinking it was a wimpy version of parsley. The wispy, thin leaves don’t look very tempting. And you might be tempted to overlook it, unaware of its powerful aroma that it lends to certain dishes. But if you’ve never had it, add a handful of chopped chervil to a salad. You’ll wonder why you don’t pick up…
On a recent visit with my friend Tricia Robinson, who lives in the small village of St Jeannet, overlooking Nice and the Côte d’Azur, after a huge lunch, we weren’t that hungry for dinner, so we decided to just sip some rosé and wait for inspiration to strike. I was admiring her mortar and pestle, there was some violet-colored spring garlic, a bottle of local…
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