Have you had a chance to go on vacation yet? Will you be skipping town later, or not at all this year? Whatever your situation, I hope you’re having a beautiful summer full of small joys and vibrant flavors. Seeking summertime inspiration? Here are my best summer recipes!

• I love height-of-the-summer tomatoes so much it hurts! The producer who delivers a weekly selection of vegetables to our door every Monday has switched to full-on tomato mode with fruits of every color, every shape, and fabulous flavor; I couldn’t be happier. If you want to see what his selection looks like on any given week, watch this Facebook Live video. As for my favorite tomato recipes, check out my panzanella, my gazpacho and the tomato panade that’s included in The French Market Cookbook.

• I was out running some errands in the grands magasins neighborhood (= the Printemps and Galeries Lafayette department stores on Boulevard Haussmann) and I dropped by Café Pouchkine. Their blueberry bostock caught my eye, and I’m glad it did: it’s a slice of brioche garnished with almond cream à la almond croissant with a blueberry filling tart enough to balance out the overall sweetness of the pastry. Mind-blowing!

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You can divide the French population in two camps: those who go on vacation in July, and those who skip town in August.

My own family was unequivocally juillettiste (August vacationers are called aoûtiens) so Bastille Day found us in the French Alps every year, crossing our fingers that the summer thunderstorms wouldn’t rain on our parade, quite literally.

These are the sweetest of childhood memories, the years blurring together into a single evening: the walk through the village carrying candle-lit lanterns, the fireworks, the stars in our young eyes, and the soft, unique feeling of being scooped up from the car fast asleep and carried into bed late at night.

As I became an adult, I soon lost the habit of celebrating le quatorze juillet: crowds make me anxious, and after a failed attempt to watch the Eiffel Tower fireworks from the heights of Montmartre (surprise, surprise, others had had the same idea), I pretty much gave up.

But now that I have kids, it’s different; now is the time their own childhood memories are formed (no pressure, right?). And as it turns out, my American friend and fab Pilates instructor* Emily recently moved into an apartment with a breathtaking view of the Eiffel Tower, and she threw a small party for some friends and their children to enjoy the fireworks**.

Dinner was assembled potluck-style, and the theme was “Typically French”.

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Travel season is upon us, and I want to make sure you see and taste the best France has to offer! When it comes to Paris I’ve got you covered, but there are many other cities with exciting and delicious things for you to experience. So I’ve asked a team of French bloggers from different cities to share their favorite spots, and I am offering them to you in this new series.

In Aix-en-Provence, Clara recommends…

To explore Aix, we will be following Clara Onuki‘s footsteps ! Clara is a private chef and culinary instructor. She previously worked as a chef at hotels and restaurants before switching to freelance work. She specializes in healthy cooking and Japanese fusion, and is all about high-quality ingredients from small producers. Check out her site to know more about her services.

Aix-en-Provence, Clara says, is a lovely city where life is good. It has retained its old-world charm, with tiny cobblestoned streets, multiple greenmarkets, historical buildings, and the many fountains it is known for.

Aix denizens are true epicureans, often found on terraces (thanks to the Provençal sun!) sipping a happy hour drink, or biking around to run their errands in the small food shops.

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Pomegranate molasses was the topic of my very first column in ELLE à Table when I started writing for the French cooking magazine in the spring of 2008. (Pick it up if you’re ever visiting France!)

In this article I shared my enthusiasm for this amazing ingredient, obtained by reducing pomegranate juice to a thick, dark red syrup. A staple of Lebanese and Persian cuisines in particular, this fruity and acidic condiment is a treat for fans of tart flavors, of which I am a card-carrying member.

In fact, pomegranate molasses is one of my secret weapons when I want to add a little zing to my cooking, an extra trilling note that will be hard to put your finger on but will make all the difference. I may add a few drops to a vinaigrette, stir a spoonful into a yogurt sauce for bulgur, and use it in muhammara of course. I have glazed duck breasts and fish fillets with it, and seasoned mashed root vegetables as well; it is particularly good with celeriac and parsnips.

When dessert time rolls around, pomegranate molasses can be used with a light hand to season fruit salads (especially berries and blood oranges) and poured over roasted figs, to be served with fresh cheese.

In the recipe I am bringing to you today, pomegranate molasses lends depth and sparkle to a lively marinade for a cut-up chicken. Thus voluptuously coated, the chicken goes into the oven (the stovetop or the grill are equally good options depending on your preference and the weather) and comes out fall-off-the-bone tender and divinely caramelized. It is irresistible.

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