Today, I have the neatest idea ever to share with you: how to turn any dinner plate into a DIY cake stand.

I was at the coffee shop the other day, waiting at the counter to pay for my Ethiopian filter coffee (so good), and I noticed the barista rearranging the baked goods in the display case. He picked up a plate of small cakes, slipped an upturned bowl underneath it, and all of a sudden, before my very eyes, a cake stand appeared!

I stared at him, speechless with wonder. What a genius trick! (He shrugged one shoulder, all “doesn’t everybody do this?”)

I was so excited I couldn’t wait to tell you about it; I even did a video and animated gifs to show you.

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I pulled the produce drawer of my fridge open, and realized with delight that I had everything I needed to make ratatouille.

I can’t think of this iconic dish from Provence without thinking of my grandmother, who lived in the South of France for much of her adult life. She spoke with exquisite fondness of the summer vegetables that she would buy at the greenmarket there, and how she cooked each separately and with loving care until they glistened with her good olive oil, and reunited in the pot like long-lost friends.

But my grandmother was not a snob, and I know she didn’t think less of me when I laughed, and admitted that when I make ratatouille, I just arrange all the vegetables on a baking sheet, and let the oven do the work for me.

While unconventional, this method yields excellent results, and requires very little effort beyond prepping the vegetables.

Assuming you’re not going to do things my grandmother’s way (let’s be real here), you could decide to cook your ratatouille in a pot with all the vegetables together. But it can be hard then to get all the vegetables to cook properly, so that the eggplant ends up a little bitter and spongy, and the whole thing is somewhat waterlogged. And if you try to compensate by stirring frequently, you risk of making the vegetables mushy.

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The best thing about doing work that you love is that you never have to come home from a vacation feeling down. Instead, you get to sit back down at your desk refreshed, full of energy and ideas, ready to dive back in with renewed focus.

In my case, I am hitting the ground running to work on my new book, tentatively called TASTING PARIS, which will convey the flavors of Paris through one hundred fabulous dishes. I am just finalizing the master list of recipes with my editor, and I am so. excited.

This, however, does not prevent me from still savoring the best moments of our vacation, and I wanted to share the following edibles with you.

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I am now back in Paris after a couple of weeks’ traveling and visiting family, and I am happy that it still feels very much like summer here in the city, as bronzed Parisians gradually return and many shops and restaurants are still shuttered.

French kids won’t be back in school until early September, and to prolong that summertime feeling, there’s nothing like getting together with friends to find a grassy spot in a park, spread out a big blanket, and ready your plates for a little picnic.

This list highlights my best picnic recipes, favorites from my repertoire that are portable and easy to share. Want to share your own go-to provisions or tips for picnics?

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