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.

Mention Provence as a destination to your friends, and most people have either been and want to return or are dreaming of their first visit. Gayle Padgett and her husband “flirted” with Provence for two decades, often travelling during their vacation time from US government jobs in Germany. As their …

From the bright lights of one of the world’s biggest cities to a rural village in the South of France, Susana Iwase Hanson has plenty of experience with relocations. Tri-lingual (English, French and Japanese) and armed with diplomas in linguistics, and international business and marketing, she launched Provence Living in …

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. …

There is something wonderful about a traditional French market and over the years we’ve spent a considerable amount of time ambling around them in different towns across the Country. The nice thing is that each area expresses its own identity through its markets – with the wonderful seafood stalls, full …

Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.

Kneeling on a garde genoux (wooden knee protector) by the edge of the public wash basin, local peasant-class women exchanged tidbits of town gossip as they worked tirelessly to brighten their laundry. Their weathered hands vigorously scrubbed away at stubborn stains as water sloshed against the shallow stone sides of the village lavoir in …

One thing I dreamed about before moving to France was to attend a cooking class in Paris. Little did I know that my wish would come true — without leaving the little town of Uzès. Chef Eric Fraudeau of “Cook’n with Class Paris” has a cooking school right down the road — Cook’n with …

The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

Completing a DIY home renovation in Provence is not necessarily for every couple. Ashley and Robin made their house transformation look easy. Now, with some time on their hands, they can enjoy their kitchen and entertain friends. This recipe for seared sea scallops on a cauliflower purée could be served …