When the sun sets early on cold days, nothing is quite like the inviting aroma of braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the …

Last year we travelled to Southern Spain. It’s hard to imagine how quickly the days have passed since that trip. This year we headed to Morocco. As always, for me, learning about food is part of our preparations for the trip. Markipedia is doing his bit to ensure we don’t …

Colder weather in Provence, or anywhere else, is the perfect excuse for making hearty dishes and serving wines that complement the earthy flavours. Below is a recipe for grilled lamb shoulder with a lemon, garlic and rosemary infusion from author, chef, and journalist Susan Herrmann Loomis. This recipe comes from …

Raising sheep and goats has been part of the fabric of life in Provence for centuries. Before grocery stores, small animal husbandry was necessary for nutrition and is the basis for traditional recipes. We highlight eight (8) of these dishes further down in this article. Grazing Land In a landscape …

When it comes to making kebabs, there are very few culinary rules, other than you need some skewers, meat or fish, and vegetables. The recipe for grilled lamb kebabs (below) is simple to prepare, easy to cook and perfect with a red blend from Gigondas thanks to Provence WineZine. However, …

Learning to cook traditional Provencal dishes with the legendary Gui Gedda is no exception. If you are lucky enough to find a copy of his culinary masterpiece Cooking School Provence you will glean wonders from the man that chefs around the world refer to as the Pope or Marcel Pagnol …

The books Everyday Monet and Monet’s Palate Cookbook inspired these Grilled Lamb Chops with Mint and Parsley. This recipe salutes Monet’s dedication to the farm-to-table movement before it had a title. Earlier this year, I received an incredibly thoughtful and generous gift (of the two books) in the mail recently from my …

The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result …

A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..

Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.