Provencal Poischichade Easy Appetizers
AppetizerFrançois de MélogueProvencal RecipesTaste: Food & Drink

Provencal Poischichade and Other Easy Appetizers

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. …

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Zucchini Flowers Stuffed Artichokes and Goat Cheese
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.

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Slow-Cooked Spring lamb and Peas
LambMain CourseProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Slow-Cooked Spring Lamb and Fresh Peas

Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.

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Asparagus Risotto Recipe
Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Asparagus Risotto a Recipe to Share with Friends

Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice.

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Wild Spring Ramp Pasta
François de MélogueProvencal RecipesSide DishTaste: Food & Drink

Wild Ramps: What Spring Ramp Dishes are You Making?

Ramp Pasta Made like Pate Nicoise: In Nice, they often make green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise (see recipe at the bottom), using wild ramps in place of the more traditional Swiss chard, and the results were stunning.

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Searching Black Truffles Chefs Cooking
Petra CarterProvencal RecipesSide DishTaste: Food & Drink

Crushed Black Truffle Mash Potatoes

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

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Steak au Poivre et echalotes
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Made in Marseille Steak au Poivre and Caramelized Shallots 

According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in “Made in Marseille” by Daniel Young a cookbook

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Seafood Pasta Recipe
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Simple Mediterranean-Inspired Seafood Pasta Recipe

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

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Porcini-Rubbed Steak mixed grill
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Porcini-Rubbed Steak and the Mixed Grill BBQ

It is less of an issue in France, where typical grocery store packaging might include two chicken breasts, six sausages, four steaks, but in the United States, everything is “supersized” I end up with bits and pieces in my freezer.  The good news is that cleaning out my fridge is …

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B’stila b’djej Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

B’stila b’djej Recipe a Traditional Dish from Morocco

You don’t need to spend much time at the Marseille airport or at the city’s Noailles market (le marché des Capucins) to sense a strong North African influence in the region. At the market, you can shop for all the ingredients that you need for this B’stila b’djej recipe

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