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The quest I am on right now is for the perfect pot-au-feu — which is to say, a pot-au-feu as good as the one I ate this Easter, in New York, at the house of my friend Susannna Lea.
The last time I ate this well, I was in Soho … and not at an all-you-can-eat buffet, if you know what I mean?" I didn't.
"She said to me, 'I ate this and that and all my favourite things,'" she recalls.
Spaghetti with bottarga ($21) I ate this spaghetti with a Roman friend who was convinced it contained mayonnaise.
I ate this versatile dish for lunch, for dinner over greens, and as a side dish with roasted chicken.
For three decades, I ate this pudding with nothing more than a vague theoretical awareness of what was in it.
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Why am I eating this?
"I eat this stuff all the time," Mr. Laurita said.
I spent most of my time eating it thinking, why haven't I eaten this before?
I eat this late lunch rapidly and, when the cook offers me more, manage to resist.
I eat this when I feel under the weather, and also when I want something satisfyingly warm and straightforward.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com