Artichoke and goat cheese salad {artichauts au chèvre chaud}
Hope – particularly, for spring itself – springs eternal. I can sense it in the cool air, the tight flower buds, and the verdant watercress….
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Onions, roasted and stuffed
To me, dishes like these stuffed onions is what simple, classic Provençal cooking is all about. They are deliciously satisfying, visually stunning, and you can…
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Provençal braised chicken
It’s cold and windy outside which means that it is slow cooking and gathering around the table season inside. That said, this is that rare…
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Fancy toast {it’s what’s for breakfast!}
I must say that the events of the past week in France have left me shaken and a little breathless. Of course, the silver lining…
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Quatre quarts pumpkin cake with cinnamon icing
It seems to be that time of year when it’s hard to step away from the oven. It’s a lot of fun, but you always…
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Pain d’épices {getting ready for the holidays!}
Intense, dark, and a little dangerous – I love pain d’épices, a French honey spice cake that can be seamlessly paired with savory or sweet…
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Apricot almond tart
With the recent homemade vs store-bought debate in French restaurant legislation, puff pastry falls on the side of quality items that restaurants are generally allowed…
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Winter salad: romaine, kale, mint, and ricotta salata
Keeping in the same vein of the simplest things are really the best, here is a recipe I adapted from ELLE à Table. I am…
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Roasted sole with fenugreek and radicchio
What I love most about Provençal cooking are the simple, bright flavors that make the most of the best, freshest ingredients. I think this…
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Sugar-glazed radishes
So French and so simple. These radishes make a silky, delicate side to your lunch or dinner. Serve warm, with a sprinkle of flaky sea…
