Every summer when the good local tomatoes arrive, I think I will never ever get enough of them. I picture myself diving into a ball pit filled with tomatoes and paddling about for hours like kids do at IKEA.

But then after a few weeks of tomato frenzy, I am suddenly faced with what seemed utterly impossible before: we have too many tomatoes to eat them all.

And that’s when I start making batches of slow-roasted tomatoes — tomates confites in French — which are a fine way to eat them, in salads, sandwiches, and pasta dishes, and also freeze really well.

Contrary to what some recipes have you do, I don’t skin the tomatoes before roasting because I don’t mind the skin and who wants to skin plum tomatoes in the summer heat?

It usually take two and a half hours in my oven to get the tomatoes to the consistency I’m looking for, the edges wilted and curled, but still the memory of plump flesh. This is quite different from sun-dried tomatoes, which tend to be a bit leathery for my taste.

Slow-roasting concentrates the tomato flavor in subtle and beautiful ways, and accentuates their sweetness.

I typically choose to season my slow-roasted tomatoes with salt and pepper, and sometimes ground chili pepper or dried herbs. It depends if I want to make “plain” tomates confites, and add my choice of herb when using them in a dish, or want them pre-seasoned.

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• In June, we celebrated Father’s Day with lunch at brasserie La Mascotte, one of our neighborhood favorites, where Maxence shared mussels and fried smelt with his two adoring boys.

• If you’re curious to know what I eat in a day, you can find out over at MindBodyGreen! I am starting a collaboration with this site, which I love, and they’re asking me to cover all kinds of things people want to know about French women’s approach to health, beauty, and lifestyle. If there’s a question you’ve been dying to ask, please let me know and I’ll add it to my list!

• German newspaper Die Zeit also did me the honors this month and featured a few of my recipes around the theme of French picnics. If you want to practice your German, it’s right here.

Related: My Best Picnic Recipes.

• I developed a serious restaurant crush on Pink Mamma, the new restaurant from the trailblazing Big Mamma Group, which just opened in my hood, mere steps from Place Pigalle. Like all restaurants of the group, they serve pizzas and pasta and antipasti, but the star of the show is the meat, which is French and raised by them directly.

I shared a photo of Maxence’s rib steak below, but I confess I didn’t feel like eating meat, so I got the gorgeous caprese salad instead. The place is a total knock-out, especially the top floor under the glass roof, and every detail is carefully chosen, every square inch thoughtfully decorated. Reasonable prices, and not yet as crazy-crowded as the others, so now’s a good time to go!

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Whether you live in Paris or you’re just visiting, chances are you spend a lot of time thinking, reading, talking, and fretting about restaurants.

It’s entirely natural. Paris is an international capital of good food and gastronomy (the birthplace of it, even) so you want to make every meal count, yet you know its 40,000 restaurants are not created equal.

This is fertile ground for FOMO (Fear Of Missing Out) and its sneaky cousin, FOPTWR (Fear Of Picking The Wrong Restaurant).

So before you make yourself crazy, let me offer you my Ten Paris Restaurant Tips.

Tip #1: Be clear on your wants and needs

This is the most basic thing, but many people skip that part.

Before you go down the rabbit hole of searching for “Best Restaurants in Paris”, take a moment to list (in your mind or on paper) the features you’re looking for. How many people are you eating with and what kind of diners are they? What style of cuisine are you into? What kind of ambiance do you want to spend the night in? What price level do you want to go for? Any food preferences or dietary constraints?

Keep all of those at the forefront of your mind during your search, so you can swiftly brush aside anything that looks kinda cool but isn’t the focus du jour. A huge time saver.

Tip #2: Follow the locals

It is generally more reliable to get recommendations from people who actually live in the city, and can put a restaurant, chef, cuisine, or trend in the context of many more dining experiences. This is not to dismiss the reports of short-term visitors; I myself like to write about my forays in other cities, but I don’t claim expertise and expect my readers to double-check against local sources.

Take the time to identify a few locals (native or not) whose voice and opinions resonate with you, whose dining temperament seems to align with yours, and follow their restaurant adventures. It can be bloggers, magazine columnists, or collective websites; what matters is that there be a consistent viewpoint from one review to the next.

I like to follow friends such as Caroline Mignot, Lindsey Tramuta (author of The New Paris!), and Aaron Ayscough. I get the weekly review from Le Fooding and the My Little Paris newsletter. I use the website Paris by Mouth and keep an eye on Esterelle Payany’s reviews in Télérama and François-Régis Gaudry’s blog at L’Express (he has a TV show on Paris Première and a radio show on France Inter if you can’t get enough of him). I don’t read everything they write (hello, overwhelm!), but when I need fresh recommendations, these are my go-to’s. (For content written in French, Google Translate is your friend!)

I have no use for crowd-sourced review websites: without knowing the people writing and their background, the litany of random opinions is meaningless to me.

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I have been meaning to share my review of the Instant Pot for a while now, and since I’ve received several inquiries about it, today I am sharing my recipe for this Slow-Cooker Filipino Chicken Adobo, and taking the opportunity to tell you about this seven-in-one appliance I love.

I have been hearing about the Instant Pot for years through the cooking websites I read, and my interest grew and grew as I noticed the adoration some bloggers have for it. It is an appliance sold by a Canadian company, and offers seven main programmable features. It is all at once:

• A slow-cooker, for low-temperature cooking over several hours,
• A pressure cooker with two pressure settings, high or low,
• A sauté pot, to brown ingredient before stewing or pressure cooking,
• A rice cooker, to cook rice, grains, and legumes,
• A steamer,
• A yogurt maker,
• A hot plate to keep dishes warm, which is very convenient for entertaining and parties.

I finally took the plunge and bought myself the 6-quart model last fall, taking advantage of a good deal on Amazon. I immediately adopted it, thereby replacing my pressure-cooker, my steamer, and my yogurt maker, which I gave away or sold. (For now we are keeping our rice cooker because we are very attached to it; I told you about it when I shared my recipe for coconut spiced rice.)

My Instant Pot, available on Amazon.

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