Fresh sea bass poached in a delicious shrimp and saffron broth.

French Butter Cookies – Les Sablés. Long ago when my grandmother was still of this earth, she shared with me her French butter cookie recipe, Sablés Normand. She had been making it for years, but the recipe dates even further back than that …Continue reading here for GGG’s post on these …

It sounds so cliché to talk about the abundant produce and fabulous markets in Provence, but the region is an absolute gift to culinary types—a present where no wrapping is required, just a shopping basket and some inspiration. The seasons in Provence are marked by two things: the variety of …

Tender beads of barley dancing among roasted tomatoes, garlic, onions and thyme then topped with salty black olives,

Warm fruits baked in a sweet creamy batter sprinkled with sugar.

Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.

One much overlooked cut of meat is skirt steak, cooked correctly it has so much flavour and the added benefit of being half the price of fillet.

This is a lovely light seafood starter for a summer dinner party, the colour combination (prawns, mango and avocado) looks very pretty on a white plate and most of it can be prepared ahead of time. You will need individual metal rings to create the stacked presentation.

Melon, Raspberries and Nectarines are the base for this medley of summer’s best, swimming in a Rosé reduction and tossed with fresh mint.

Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don’t need to turn on the stove. This soup is super easy to make. Its a terrific option when you don’t feel like cooking and it’s hot outside.