Topinambours à la barigoule
A Jerusalem artichoke or a sunchoke is actually not part of the artichoke family at all and has nothing to do with Jerusalem! It is…
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Provençal classics: ratatouille
Back to updating those forever classics, just in time for Labor Day. Ratatouille is a dish for all seasons, but shines particularly brightly in the Provençal…
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Provencal Classics: Pissaladière
A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny…
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Entertaining · Lunch · Markets
Provencal Classics: Tapenade
We are continuing the Provençal Classics series with one of my favorite apero accompaniments: olive tapenade. Tapenade is a must for easy entertaining – and for…
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Provençal Classics: Pot-au-feu
Pot-au-feu is a classic one pot meal, and this update on the traditional beef stew is brightened with Provençal vegetables and flavors. It is typical of the…
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Turkey meatballs with quinoa and herbes de provence
In a household that consumes a lot of poultry, I am always looking for creative new ways to prepare chicken or turkey and this one…
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Simple suppers: omelette au brocciu frais
Perhaps unsurprisingly, I subscribe to the Julia Child school of thought that a great omelet makes for a great dinner in a pinch. So for…
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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…
