This quick bread has all the tasty elements of Provence – a bit of citrus, a hint of lavender and flavourful olive oil. The inspiration for this sweet lemon, lavender cake comes from a recipe by Nicole Riegl

Pass the Pastis Once you get past its slightly unappealing milky yellow colour and mild anise flavour you are either a pastis fan or vow never to drink the stuff again. However, pastis drinkers don’t care what you think about their beverage of choice. As you sip your glass of …

Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs

Roast turkey is easy to make, and the citrus gives this dish a “sun-drenched” flavour. The root vegetable side dish is easy to make and a definite crowd pleaser.

his is a recipe Didi and I made up (mostly Didi!) when given an enormous bag of freshly foraged Trompette de la Mort mushrooms. It’s wonderful as a starter, but could easily be a full meal when paired with a nice salad. Any mushrooms will do, but wild mushrooms do seem to really make this. If you can’t be bothered to make the béchamel, it’s fine without.

This crunchy little cookie biscuit is the French version of the Italian Biscotti or Biscotto. Delightfully good served with your favourite tea or coffee or let’s be honest completely on their own.

Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine.” They each build a big fire of oak wood and fill a huge cauldron …

Contributor blog post by Jill Barth: This time of year brings forth memories of Christmases that I’ve experienced and also, of Christmases that I’ve created in my imagination, fueled by narratives told and retold – a history of the way things should be. …Continue reading here for Jill’s wine post – …