A recent trip to Sicily, Italy influenced this seafood pasta recipe. Although Italy is the birthplace of pasta, “typical” foods of the Mediterranean do not have any borders anymore, and it is quite common to find pasta on restaurant menus in Provence

For most people, Tuscon, Arizona does not spring to mind as a foodie capital, but if you are “into” food the city has a surprising culinary vibe. Marc and I moved to the desert city without much of a plan. We took a leap of faith, quitting our jobs and selling …

The spaghetti sauce is a light cream and wine base with citrus (orange and lemon). The dish is easy to make and a refreshing change to tomato sauce. Think about making this when the citrus starts appearing in the Provencal markets near to Christmas or perhaps to celebrate the annual Menton Fête du Citron in February.

Inspired by a beautiful Marina di Chioggia variety that we found at a Sunday morning Farmers Market, I decided to make this Roasted Pumpkin Risotto (recipe follows).

In Provence, it is quite common to see fresh tuna displayed on a fishmonger’s stand. So what to do with that fresh catch? Of course, there is the classic Salad Niçoise (click here for recipes) or light up the grill and enjoy the Asian flavours in this recipe for Spicy Tuna Burgers. Asian …

If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.

Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.

This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …

One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.

When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?

Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables – potatoes, carrots, turnip, parsnip, and onions.