I don’t know about you but I seriously crave pork rillettes. Those perfectly porky heaps of meaty goodness spread thickly on a slice of toasted bread. They are the world’s most perfect snack foods and can tame a growling stomach in a single bite. Rillettes are equally good at home served with a flute of Champagne before a simple lunch as they are heartily packed onto a warm baguette for a quick lunch on the run. The best news is they can be easily made by any cook in any home kitchen in three easy steps.

We soon explored many other dips made from eggplant, sun-dried tomatoes, anchovies, figs, and even pistounade - a dip made from basil, green olives, and almonds. The Summer 'Ades', as we are calling them, have become a permanent fixture when we returned to the States especially when served with a still hot, crispy socca and a glass of chilled Provencal rosé.

Coq au Vin is my personal soul food. I started making the current round of coq au vin 4 or 5 days ago. Coq au vin is a dish better suited to preparing at a grandmotherly pace. Like all great stews, it is better done slowly over a longer period of time to allow the full flavors to develop and mature. Coq au Vin is best prepared at home where it retains the patina of its origins rather than in a restaurant setting where it dies a soulless death.