Today’s recipe is inspired by a meal I had years ago in Italy’s wine country – Montalcino. However, it could just as easily appear on a menu in Provence, where grapes are grown locally, and meatballs (boulettes de viande) are popular. The Italian dish, Polpettine con le Uve, not only …

There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like …

As the weather in the Sonoran Desert finally cools down, the morning temperatures are just low enough to use the fireplace. Once winter arrives, I  look forward to that first fire and spend all morning staring into the flames. Along with those indolent desert winter days come the addictive comfort …

Are you looking for winter comfort food? This French meat stew makes a cold day a little warmer. Gardiane de Taureau, or gardianne, is also known as a daube camarguaise or daube des gardians. Our recipe for this traditional Provencal stew includes marinaded, slow-cooked meat from the black bulls (taureaux) …

A slow-cooked meat stew, Grillade Saint-Gilloise, might be the perfect winter recipe. A hearty meat dish, this recipe typically includes beef or bull (taureau) chuck, onions, anchovy fillets, and capers. Sometimes called agrillade, aigriade, in Arles broufade, in Provencal broufado.  The key to this recipe is the long marinating time. …

Petits Farcis are seasonal vegetables stuffed with a sausage meat mixture and then baked. The vegetables are often tomatoes, zucchini, eggplant, sweet onions and even mushroom caps.

This chocolate-based sauce for the steak adds a slightly decadent finish to the grilled meat. The sauce worked well in a pairing with the Hermitage La Petite Chapelle (2012) from Paul Jaboulet-Aîné, a red wine from the Northern Rhône Valley.

the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.

This grilled steak sandwich is something that we tend to eat in the summer months, or perhaps on a warm fall day. I decide to prepare this sandwich with my homemade focaccia

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