"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.
We're away again, in the Netherlands following a few days in London. As usual, even in the one week we've been eating out, I've come upon a number of things I'll be looking to make at home in one variant or another -- or in one case something I wish I could.
Something's in the air. Perhaps a whiff of French cooking. This month's Food & Wine magazine is devoted to new French Classics and the New York Times' food section featured the cookbook from members of the French National Assembly.