This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos). Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops …

October in Provence The grapes have been picked and now the nets have been placed at the bottom of the olive trees ready for this year’s harvest. The bright green traditional Alpilles olives vertes cassées have appeared in the markets and every store. Even olives are seasonal in Provence. Also …

One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.

When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?

Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables – potatoes, carrots, turnip, parsnip, and onions.

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 …

As summer segues into fall, I cannot help but hope summer will linger on just a bit longer. It’s not the Pacific Northwest’s impending rainy season or even the imminent cold weather that I fear, it’s just that no other season expresses Provence more succinctly. Fall in Provence Summer is …

The Gorges de la Nesque is the most spectacular gorge in Provence after the Gorges du Verdon. Whether you are a hiker or cyclist it offers breathtaking views and even in the height of summer is not overrun with either so you can still enjoy its beauty in peace. If …

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

This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.

This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, well it’s almost a miracle.