Braised Short Ribs a Hearty Recipe for Autumn
Braised Short Ribs is a dish that your guests will love. It is a great weekend meal, as it can be made in advance and reheated.
Braised Short Ribs is a dish that your guests will love. It is a great weekend meal, as it can be made in advance and reheated.
A Spicy Twist on Daube à la Provençal
Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.
Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.
A Wintery Daube Provençale
Contributor blog post by Jeany Cronk @Mirabeau Wine: Now that winter’s truly arrived in Provence we all enjoy warmer and richer food than we do most of the year round. Contrary to popular belief it gets incredibly cold here (though not for very long) and a delicious warm stew makes …
Contributor blog post by Jeany Cronk @Mirabeau Wine: Now that winter’s truly arrived in Provence we all enjoy warmer and richer food than we do most of the year round. Contrary to popular belief it gets incredibly cold here (though not for very long) and a delicious warm stew makes …
Recipe for Daube a Provencale Beef Stew
recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.
recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.
Elizabeth Bard’s Petits Farcis Stuffed Tomatoes and Zucchini
Elizabeth Bard’s Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.
Elizabeth Bard’s Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.
The four-day daube de boeuf
By PestoPistou January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just …
By PestoPistou January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just …
Recipe for a Classic Pot au Feu
The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a …
The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a …