Maxence, Milan and I are happy and proud to announce the arrival of our second son / baby brother, Mika, born in Paris ten days ago. I feel immensely grateful that things went perfectly smoothly. Mika is a healthy and beautiful little boy and we are all doing well.

I will be taking a little time off to rest and enjoy this longest shortest time, and I look forward to coming back with new ideas and recipes in a few weeks. In the meantime, I will republish a few seasonal favorites for you to discover or re-discover, and I hope they will provide inspiration for your daily meals.

Be well, eat well, and see you soon!

The gorgeous decorated loaf sent by Poilâne.

Winter squashes, with their wonderful range of shapes, colors, patterns and flavors, are definitely among the sweeter treats of the cold months. But the sweetness comes at a price: first, you have to roll up your sleeves and find some way to cut and peel the lovely beasts without losing a finger to the process.

Indeed, while some — especially in the early season — boast a thin rind easily peeled with a vegetable peeler, or even one that’s edible (cue love letter to the Hokkaido squash, potimarron in French), most secure their tender flesh underneath a tough outer shell that challenges even the sharpest chef’s knife. The task is made trickier by the shape of the squash, which is rarely stable enough that you can hack at it safely. And even if you do manage to cut your way through, working your paring knife along the grooves and ridges of the rind can be awkward and time-consuming.

Ever wondered how to cut and peel hard winter squash?

Fortunately, there is an easier way, which I’ve recently adopted: it consists in par-cooking the squash for a very short time in a pan of simmering water to just soften the rind: after this treatment, only the very outside of the squash is cooked, which means you remain free to do with it as you please, whether you want to boil it, roast it, braise it, or stir-fry it (take your pick).

Here’s how to proceed:

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Every Sunday morning throughout my childhood, my father took my sister and me to the Jardin d’Acclimatation, a charming amusement park for children with structures to climb, goats to feed, carousels and bumper cars. It was quite the SuperDad thing to do: my sister and I had a blast of course, and I imagine my mother treasured those hours of weekend tranquillity.

Between an Enchanted River boat ride (I will forever remember the unique smell of stagnant water and weeping willows) and a game of Whac-a-Mole (we called it boum-tap), we were allowed a treat at one of the park’s snack outlets.

Whatever the age, everyone loves the idea of a freshly made waffle, and gets wide-eyed like a child when the golden squares materialize from the iron.

And this is where I developed my taste for the kind of light waffles one finds at fun fairs in France: crisp on the outside, creamy soft on the inside, steaming hot in the cold winter morning air. All kinds of toppings were proffered — whipped cream, chocolate sauce, chestnut cream — but we favored the generous sprinkling of confectioner’s sugar that left the tips of our noses white.

I haven’t bought a waffle like this in years, though I have sometimes been tempted by the smell wafting from the stands on Paris’ Grands Boulevards, or the one propped up against the carousel where I take my own son now. But as I researched recipe ideas to use my spiffy waffle maker, I found this good-sounding formula on a blog written by food stylist and writer Isabelle Guerre.

Said recipe, along with the author’s helpful tips, has largely lived up to its promise. I’ve made it so many times since that I know it by heart, and it takes me barely ten minutes to whip up the batter. I enjoy making it when we have friends coming over in the afternoon: whatever the age, everyone loves a freshly made waffle, and gets wide-eyed like a child when the golden squares materialize from the iron.

(I’ll note that this kind of waffle batter is simply a thicker crêpe batter with leavening added, which means it can be cooked in the skillet to make pancake-ish crêpes if you have a child who, because he’s two and a half and opposition is his job, insists he wants a crêpe, not a waffle.)

Want more fabulous waffle recipes?

Follow my waffle board on Pinterest!

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I am delighted to announce that The French Market Cookbook, my book of French vegetarian recipes, is being released in France today under the title Veggivore.

Just like the original French Market Cookbook, Veggivore is a collection of original, colorful recipes to cook with vegetables according to the seasons, with lots of tips and stay-with-you ideas to eat tasty and healthful dishes daily. I have translated and adapted the texts for my French readers so that it is similar in spirit, but slightly different in tone and content.

Veggivore is a beautiful hard-cover book with a refreshing layout and inspiring photographs. It is now available from French bookstores and on Amazon France, and it is scheduled for release in Canada on March 11 (Amazon Canada has it on pre-order). If you have a French-speaking friend you think would enjoy it, please consider letting him/her know, and maybe even surprise him/her with a copy! (And if you still don’t have your own copy of The French Market Cookbook, you can read more about it here.)

Win a copy of Veggivore !

To celebrate the release, I have three copies of this French book to give away. To participate, head over to the French version of this post and leave a comment (in French or in English) telling me about your greatest challenge when cooking with vegetables. You have until Wednesday, February 11 midnight (Paris time); I will then draw three entries randomly and announce the winners. Good luck!