Too often these are boring recitations of days and nights filled with smoothies and granola bars. Other times they're laughably absurd—it's simply impossible that that many rail-thin models can ingest that much pork and chocolate with nary an ill effect.
But once in a while, the series features somebody who really loves food and can describe it beautifully, and this is one of those weeks: New York Times food writer Amanda Hesser takes us through a delicious week of nectarines, cookies, and crabmeat. Check out her tips for making ratatouille. We're going to try it this week.