I’ve been missing in action for a while and after you see our new kitchen and butler’s pantry you’ll know why I've been very, very busy putting the contents of (...)
We’ve prepared Pork Marsala several times in the past few weeks and the sauce alone is worth making this dish. Truthfully I had forgotten how much I love (...)
We’ve found that by using puff pastry your dishes can look more professional. Take for instance this Provencal Tomato Tart that we made last summer when juicy (...)
Pat conroy's crab cakes: his legacy to the food world
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Pat Conroy, one of the great writers of our time, passed away this last March. In honor of Pat, I am revisiting his fabulous crab cake recipe today. The (...)
When you think of Coq au Vin, you typically think of it being cooked in red wine. Here we’ve substituted a dry white wine for the red, which produced a (...)
This is by far THE best orange salad we have ever made. The first time we served it we devoured it, then craved it afterwards for days. Martha Holmberg, author (...)
Chicken Provençal is perhaps one of the best examples of true French peasant food. Bone-in chicken is simmered in a tomato broth and infused with typical (...)
We have fallen head over heels in love with a hot juicy steak topped with cold peppery arugula dressed in a tart lemony vinaigrette and finished with sharp (...)
Don’t let the name oxtails scare you just because you’ve never tasted them or cooked with them. We hadn’t either, but we’ve always wanted to try them. So we (...)
Vanilla semifreddo with raspberry sauce for valentine’s day
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Valentine’s Day is rapidly approaching and for me, it’s time to think of what dessert to serve. Vanilla semifreddo with raspberry sauce is a special dessert (...)
Last weekend we served one of our all time French favorites for cool weather - Boeuf Bourguignon and found it necessary to update the recipe a bit from my 2014 (...)
Allow me to introduce you to our friend Christopher, who you will remember from my last post about his stuffed tomatoes, or in French tomates farcies. This (...)
Tomates Farcies are very popular in Provence, especially in the spring and summer. Farcies or farci in French means stuffed, most often with finely ground (...)
Dark chocolate molten cake at le st andré café in bonnieux
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One of the desserts we saw all over Provence was beautifully presented individual servings of dark chocolate molten cakes. The one above is from Le St André (...)
Market day in saint-remy-de-provence and provencal tomato tart
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Wednesday is market day in Saint-Remy-de-Provence, an old Roman village just south of Avignon nestled in the hills of Les Alpilles mountains where vineyards (...)
The village of Goult is in the Luberon region of France is a quaint village that we came to enjoy on our recent trip. Goult was first introduced to us by our (...)
