Les Petit Farcis is a hearty dish often found on menus in Provence during fall and winter months. Found commonly on menus throughout the region les petits farcis originate from Niçoise cuisine.

the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.

A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..

Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.

Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish.

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 …

The good news is now many farmer’s markets like the one close to us in Tuscon have wonderful farm-raised birds. Enjoy this recipe for roast pheasant with a tasty orange and marsala sauce.

This pasta dish – saffron spaghetti with buttery scallops – was created out of what I found in Susan and Towny’s fridge when we visited recently. Now in fairness, she had some lovely East Coast scallops on hand, but it was all about the butter.

This dish of Sautéed Prawns is really quick to prepare, and delicious. Have your mise-en-place ready and in under five minutes, the shrimp are ready to eat.

The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.