If there’s anything in particular about how I eat that vibes with the French, it’s my love of beautiful, simple food. When you have perfect radishes or stone fruit in season, why mess with a good thing? I love the classic French snack of radishes smeared liberally with good butter and a little salt — I eat little ones whole or larger ones cut and quartered. This summer in New York we’ve also been the beneficiaries of such luscious stone fruit. A go-to: sliced peaches and plums with a generous chunk of honeycomb (especially if the fruit is tart), plus a squeeze of citrus and some zest, salt for sure, a slug of good olive oil, and torn herbs. This combo has become my signature breakfast, cookout, and picnic dish.
