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AFAR Mediafrom AFAR Media

The South of France

The South of France is meant to be savored. From its cuisine to its villages, there is flavor everywhere. Leaving from the beaches of Nice or Montpellier, drive into the hilltops of Provence. Go slow and be prepared to stop; there’s something to take in around every turn. Stroll the open air markets fields, breathe in the fields of lavender, swirl some wine, and eat, eat, eat. Travelfrom Travel

Picture of the many kinds of olives at the Aix en Provence Market

Many kinds of olives

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan. Need to make for husband-to-be! *If you like my pins, follow me! I'll follow back!

Food & Winefrom Food & Wine

French Hors d'Oeuvres

Provençal Vegetable Tart | Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.


Kid-friendly French food for Bastille Day

Kid-friendly French food for Bastille Day | BabyCenter Blog

Food & Winefrom Food & Wine

Provençal-Style Chicken Sausage

"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melting point. (Poultry fat melts more easily, making it hard to work with.) For these chicken sausages, Shaw prefers mixing in fat from the pig's back or belly.


Niçoise Tuna Melts

This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad.

Food & Winefrom Food & Wine

Green-Olive-and-Lemon Crusted Leg of Lamb

Green-Olive-and-Lemon Crusted Leg of Lamb Recipe from Food & Wine

Condé Nast Travelerfrom Condé Nast Traveler

The Martha Stewart of France Has Opened a Hotel in Provence. And Yes, It Looks Perfect.

The Martha Stewart of France Has Opened a Hotel in Provence. And Yes, It Looks Perfect. : Condé Nast Traveler

Serious Eatsfrom Serious Eats

Easy Stuffed Roast Turkey With Giblet Gravy

An easy stuffed turkey with juicy breast meat and crisp skin. The trick is to use a baking stone.

Food & Winefrom Food & Wine

Quick Chicken

Chicken Pan Bagnat | Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and "bathe" it with flavor.


Crespéou, an edible ticket to Provence

Crespéou ~ (pronounced cress-PAY-oo) is sometimes called gateau d'omelettes. It can be made myriad ways. The easiest is just to cook up a stack of open-face omelets, piling them on a plate as they firm up and brown slightly, then cut the assemblage into wedges to serve right away. But it is much more common to stack the omelets and then weight them overnight so that they compress and cling together even more. The contrast among flavors in every layer is more pronounced. #Provence #Crespeou

Feeling fishy? This is one of those dishes that is so complex in flavor that no one will believe you hardly lifted a finger: puff pastry smothered in caramelized onions, anchovies and Nicoise olives. Serve with a frisee salad & you'll wonder, "who opened this bistro in my kitchen!?" Pissaladiere from @Olga Massov of Sassy Radish, found at