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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Mimosa for Spring
(oh, sorry, not that kind of mimosa!) Mimosa flower, *the* scent of spring, if you happen to be in France and the color of hope…
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In an olive garden
I took a detour to an olive garden (not that kind of Olive Garden!) while I was in Provence so, I thought I would share…
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Windows on Provence
I always enjoy Georgeanne Brennan’s writings on her life in Provence and the cooking that it has inspired. You may have also heard about her…
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Why Provence?
“My first impression of Provence was smell – a mixture of orange blossoms, lavender, and rosemary,” wrote Olga Carlisle in 1969. The allure of the…
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Provençal Classics: Fraises au vin rose
Strawberries & rose, what could be a more summery combination? (or while we wait for summer to actually get here..) This is a beautiful summer…
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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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Updating Provençal classics
Et voilà! So happy to launch a new series today: Updating Provençal Classics. We will be starting with the following favorites of Provençal cooking to…
