The brining process makes these roast chicken legs extra succulent, and the zesty lemon and herbes de Provence sauce elevate the flavour. The citrusy notes from the lemon harmonize seamlessly with the aromatic herbs, infusing the chicken with a burst of freshness and complexity. The symphony of flavours transforms this …

This recipe for Cremoso de Mote is my soft wheat berry risotto variation. It is a dish that we ate twice while visiting Easter Island in 2019. Soft wheat berries (trigo mote) are cooked risotto-style, then sautéed vegetables are added. I didn’t get an exact recipe from the chef, but …

When the sun sets early on cold days, nothing is quite like the inviting aroma of braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the …

A daube is a slow-cooked stew you will find simmering at a grandmotherly pace in kitchens across France, though the best known are from southern France. Traditionally daubes can be made from lamb or beef, though one does not need to travel too far to find pork daubes, bull daubes, …

You are correct if you think paella is not a typical French recipe. The origins of this rice-based dish are certainly Spanish, from the Valencia region. However, as with many culinary traditions, recipes have evolved and travelled within Europe and beyond. Most markets in Provence have at least one vendor …

Qunice, or coing in French, is a lemon-yellow coloured fruit that looks like a lumpy pear. Although it is a genetic relative to apples and pears, the only way to eat quince is to cook it.  One popular preparation is membrillo (pate de coing), a dense, sweet, sliceable paste often …

Last year we travelled to Southern Spain. It’s hard to imagine how quickly the days have passed since that trip. This year we headed to Morocco. As always, for me, learning about food is part of our preparations for the trip. Markipedia is doing his bit to ensure we don’t …

Until recently, I had never poached anything solely in butter. When Provence WineZine friends Susan and Towny gave me some vanilla salt, I wanted to use it as a finishing salt for halibut poached in butter. I googled “butter poached halibut” and was alarmed to find that fully submerging four …

La daube provençale – A provençal specialty with beef (or other meats) that you may try during your French immersion program with me in Provence Hello everyone. Today I’m talking to you about one of the most typical dishes of Provence. Here, everyone knows this specialty. That doesn’t mean everyone …

Some people shy away from cooking fish, particularly whole fish, but my recipe below for Grilled or Roasted Daurade Royale is failproof. Dorade Royale is sometimes referred to as Sea Bream. If you can’t find Dorade or Sea Bream, Red Snapper or Branzino are good alternatives. Simply ask your local …