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.

For this recipe, the potatoes are lightly crushed rather than mashed.  Enjoy crushed black truffle mash potatoes with shellfish or beef.

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.

Spring Menu from Provence As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to …

The beautiful thing about eggs is you can eat them for any meal – breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.

The funny thing about lemon flavoured desserts is that often non-sweet lovers like the tart-sweet combination. If you are making this Lemon Tart – Tarte aux Citron from scratch (which I recommend) it includes several steps.

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.

This Cauliflower Soup recipe enhances the flavour of what can be a bland vegetable with coconut milk and fresh ginger for a slightly Asian touch. It’s the perfect soup to make ahead for a dinner party or to have for lunch on a cold spring day.

Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it’s easy to recreate just follow the recipe below.

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.