Tomato Pesto Tart Provencal Lunch
Guest PostLunchtime MealsProvencal RecipesTaste: Food & Drink

This Tomato Pesto Tart is Simply Delicious

It’s a warm day in Provence and the tomatoes are fresh, but you need a recipe for lunch. Well, chef, Anne Challier has the answer with her Tomato Pesto Tart. There are only a few ingredients and the result is delicious. Serve with a green salad, and perhaps a glass …

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Comfort Food Roast Chicken with lemon rosemary saffron Sunday Suppers
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Comfort Food Roast Chicken for Dinner

Sometimes life is just too complicated, too busy and too connected. Those are the moments when you crave comfort food, family-style dining and meals with friends. This roast chicken is cooked with saffron, rosemary and lemon. I served it with roasted potatoes and peas for a simple Sunday dinner. And …

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Saffron Spaghetti Buttery Scallops
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Saffron Spaghetti with Buttery Scallops Comfort Food

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.

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Black Truffle Risotto Recipe
Main CoursePetra CarterProvencal RecipesTaste: Food & Drink

Black Truffle Risotto a Recipe for Good Friends

This Black Truffle Risotto is decidedly a bit decadent, but don’t worry your dinner guests won’t complain. It can be served as a starter course, a side dish with a slow roasted or grilled meat or as a main course with a green salad.

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Blue Cheese Fig Tart
David Scott AllenDessertProvencal RecipesTaste: Food & Drink

Blue Cheese Fig Tart Made Two Different Ways

If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.

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Chilled Pea Soup Crispy Prosciutto
Martine Bertin-PetersonProvencal RecipesSoupTaste: Food & Drink

Springtime Chilled Pea Soup with Crispy Prosciutto

This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl.

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Roasted Chicken Fennel Clementines
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Roasted Chicken Ottolenghi Style with Fennel and Clementines

David prepared this dish when we met in California. It is best to marinate the chicken in advance (preferably overnight) to get the most out of the delicious combination of fennel, citrus and ouzo. The recipe comes from David’s copy of Yotam Ottolenghi’s cookbook Jerusalem. This recipe for Chicken with …

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Mushroom Tart
David Scott AllenLunchtime MealsProvencal RecipesTaste: Food & Drink

Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers

David’s original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the “White Gold.” In Provence, the black truffle is typically found in the cooler, wetter months from November to early March.

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Spring Pea Soup
Martine Bertin-PetersonProvencal RecipesSoupTaste: Food & Drink

An Easy Recipe for Spring Pea Soup

The markets of Provence literally spring to life at this time of year with fresh asparagus, young lettuces and the first peas of the season. To celebrate the season of rebirth after a cold winter enjoy this recipe for Spring Pea Soup.

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