This morning, when the FedEx truck pulled up in front of our house and I heard the thud of a package dropped on the porch, I suspected it was the delivery I had been waiting for from France. I hurried to the door as best I could — though I should mention that I sprained my left ankle earlier this week, so my usual quick pace has been reduced to that of a French snail, un escargot. On the doorstep lay a white envelope stamped with bold blue and red FedEx lettering.
I knew immediately it was the magazine.
I went back inside, eased myself into a chair and put my foot up. Curiosity won out: I opened the envelope in under two seconds and felt a rush of delight when I found a copy of the April/May issue of the French cooking magazine Cuisine Light, which includes a contribution of mine.
Cuisine Light is a respected French food magazine focused on fresh, light cooking and healthy eating. The publication highlights simple, seasonal recipes and provides clear nutritional information about the ingredients used. Its mix of practical tips and accessible recipes makes it a great source of inspiration for anyone interested in balanced, flavorful meals.
This is one of the first times my work has appeared in a French publication, so I’m particularly proud. I imagine my mother casually strolling to the newsstand to pick up a copy and finding a piece of my work inside — that thought makes this moment feel especially meaningful.
I realize that for my English-speaking readers it may be difficult to find a copy of this French magazine, but if you happen to be traveling to France in the coming months, I encourage you to take a browse. It’s a lovely way to discover new ideas for light, healthy dishes.
To give you a sense of what’s inside this issue: the feature theme is Savory Tartlets. I had a great deal of fun designing these little bites. Recipes include a ceviche on filo pastry tartlet, a slow-roasted tomato tatin tartlet, a bicolor zucchini-and-carrot tartlet, a blue potato with red onion and zucchini tartlet, and a saffron-flavored crab and tomato tartlet. The issue also includes chocolate desserts and the recipe for my Lime Mousse with Stewed Rhubarb and Strawberries, which was previously shared on my blog.
Are you looking for seasonal recipe ideas or light, healthy cooking inspiration? This issue offers plenty of fresh concepts you can adapt for family meals, casual entertaining, or a special weekend treat.
My sincere thanks to the Cuisine Light team for including my work in this edition.
Quite happy! This morning I got up and, by late morning, heard the FedEx truck stop suddenly in front of the house. Then I heard the sound of a package hitting the ground. I thought it might be mine, since I’d been expecting mail from France. I headed to the door on one foot — yes, I had foolishly sprained my ankle earlier in the week — and when I opened the door I saw an envelope on the doormat with large blue and red letters on it.
Aha — I was right.
I closed the door and settled comfortably on a chair with my foot raised. Could I wait? Curiosity prevailed and I tore open the envelope in less than two seconds to discover a copy of the latest issue of the culinary magazine Cuisine Light, to which I recently contributed. I was thrilled.
As you may know, Cuisine Light is full of tips, recipes and advice for eating healthily and cooking lighter meals. The recipes are fresh and simple. My contribution is a feature on savory tartlets (with photos): saffron crab tartlets, bicolor zucchini/carrot tartlets flavored with coriander and cumin, blue potato with red onion and zucchini tartlets, tomato tatin tartlets, and sea-flavored filo tartlets. You will also find chocolate recipes and my dessert, a lime mousse with a compote of rhubarb and strawberries, which I have shared previously on my blog.
It almost goes without saying that I am delighted: this is one of my first contributions to a French magazine, and it feels like a piece of me remains in France even though I live far away. If you get the chance and feel inspired, visit a newsstand — as my mother would — and pick up a copy to discover fresh spring recipes and ideas.
Many thanks to the entire team for their trust and support!