The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there’s a wintry side to it as well. When a fierce mistral wind blows, it’s time…
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens…
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still…
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort…
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This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.…
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green…
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