Or 'boutargue' in the ancient Provençal language. La poutargue is the caviar of Provence and is the roe, or eggs, of the gray mulle...

8 SLICES BACON (NOT thick slice) 2/3 CUP SUGAR 2 TABLESPOONS SESAME SEEDS Line a sheet pan with parchment paper or a non-stick pan lin...

Xavier and I welcome many people to Provence every year and absolutely every week we find ourselves explaining his vinaigrette and its' ...

This was a big hit with our Provence groups this 2013 season.  Go to the blog here  for a better view. I am giving you the reci...

I have a feature in this month's O.Henry magazine. It is one one of my favorite soups and I want to elaborate more on its preparation...

In the 80's, I spent a week in the Auvergne, a region visited infrequently by Americans.  I was there with  Bob Noah who had arranged fo...

Why ENGLISH MUFFINS in the South of France?? An unlikely topic but when there was one day after another of rain and cold, I thought it a...

I adore this showy Christmas dessert.  Most people pass it by thinking that it is too much trouble, but break it down into its parts and it ...

I have just finished the magazine article for O'Henry's Christmas issue where they featured some of my favorite Christmas recipes.  ...

Foolproof and Versatile Who doesn't like a big ole fluffy, crispy sugary meringue?  You can do whatever you want with these.  Drop wi...

We begin by our usual walk perusing menus (no "this is the dish" photos), clientele (look for locals) and setups (neat, clean ...

From time to time, I want to feature some of my favorite villages of France.  First up is TOURNUS, a village in Southern Burgundy just no...