Provence

by Mark R. Vogel

"Herbes de Provence" is an assortment of herbs containing some combination of thyme, sage, rosemary, basil, lavender, savory, fennel seed, marjoram, tarragon, oregano, and bay leaf.

With the possible exception of certain southern Rhone wines within its borders, Provence is not as famous for wine as other areas of France. Cotes de Provence is the largest wine appellation and produces reds and whites of varying quality.

The star of the area is Chateauneuf-du-Pape, a southern Rhone appellation partially within Provence. Red Chateauneuf-du-Pape is made primarily from the Grenache grape but with others mixed in. It is a rich, full bodied, age-worthy, and spicy wine that lends itself well to heartier fare.

AIOLI

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

TAPENADE

RATATOUILLE

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Recipes

Aioli

20 min.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

submitted by happyzhangbo

Tapenade

20 min.

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!

submitted by happyzhangbo

Ratatouille

60 min.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

submitted by happyzhangbo

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Recipe Bite

Poppy_Seed

by Laurie

General:Poppy Seeds are tiny nutty-tasting, blue-gray seeds inside capsules on Papaver somniferum, a yellowish-brown opium plant indigenous to the Mediterranean. ...