A shareable spud and meat staple

This month's FRIENDSHIP FOOD recipe made its way from the kitchen table to restaurants and back.

Bonjour! Bonjour!

Yes, I am writing to you from Paris and I’m delighted to be here and to have you with me.

Every time that we fly over, I promise myself that I’ll stay up the whole first day, but nope — even though I was crazy excited to be here and even though the day was gorgeous, by the time I unpacked (it’s embarrassing, but after 25 years, I still don’t know how to just bundle up my laptop, notebooks and pencils and get on the plane), I was worthless and needed a nap. But I’ve been vertical every day since. A double treat: I’m in Paris and walking under my own steam — my knee seems fine (as I knock on wood while typing), which is such a good thing, given that our metro station is 70 steps down and 70 steps up.

It’s been croissants and coffee ever since — the croissant below is from Isabelle.

Pizza night, too. Dan Pearson, who was making fabulous worth-traveling-across- town pizzas on off nights at Le Rigmarole, now, along with the Rig team, has his own place, Oobatz, and as Meg Zimb…