Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move …

I think the healthiest thing that any of us can do is to look at each day as a holiday. Every day we have is a gift, and we should treat it as such. This recipe was posted in The New York Times around the holidays as a way to …

I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have …

Eating anchovies is one of life’s guiltless pleasures. I say guiltless because they are affordable, good for you, and very sustainable.  But best of all they simply taste great and are quick to prepare. All that is required is a hot grill, a drizzle of olive oil, and a bright …

In the Pacific Northwest, where fresh seafood is abundant, I am generally frustrated with the fish selection in our grocery stores. However, on one shopping trip, I stumbled across a package of flash-frozen ahi tuna steaks. Remembering a Provencal preparation called ‘Thon à l’Oseille,’ or seared tuna with sorrel, I …

This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost too beautiful to eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter …

Sometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia. This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and …

The following salmon recipe was definitely market-inspired. I created the onion compote with tiny I’itoi (pronounced ee-EE-toy) onions an old-world crop.

Romesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine.

Pastilla is a typical Moroccan dish, which we learned to make on our last culinary adventure to Marrakesh. Layers of pastry similar to phyllo wrap around a savoury filling of shredded chicken, spicy seafood or a vegetarian mixture. The traditional pastilla (bastilla or b’stilla) found in Marrakech is a sweet …