Fricassée is a traditional French stew made with meat browned in butter, served in a delicate sauce made from stock. You can alternate the meat in this recipe with rabbit, veal, or duck for a dish easily mistaken for a gourmet meal. The sauce is bright and full of flavour. …

This duck stew recipe is completely adaptable to any season of the year. Provencal Duck Stew with Winter Fruits is a make-ahead main course for a meal with friends.

Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the …

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

Originally posted on Ginger and Nutmeg this recipe is a combination of lentils, spinach and spices. An easy side dish to ring in the New Year with a touch of luck.

A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

Beef (Boeuf) Bourguignon is a traditional dish from the Burgundy region in France, but really can be made with any decent red wine. David’s variation makes it a little more Provencal.

Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.

Now that winter has truly arrived in Provence, we all enjoy warmer and richer food than we do most year-round. Contrary to popular belief, it gets incredibly cold here (though not for very long), and a delicious warm stew makes everyone in the family happy.  Continue reading here for the …

recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.