This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.

This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin.