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

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.

Students for our cooking class come from all over the world.  We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.

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 …

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.

In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.

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 …

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.

This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.