Parmesan tart dough

For the last 25 years, my food processor has been one of my most trusted and reliable kitchen tools. Attempting to cook without it is truly debilitating. This beloved kitchen whiz is great for making sauces like pesto, liquefying soups or coulis, and slicing pounds of carrots in a flash… but it’s also a magic tool for making the most perfect dough for tarts and quiches.

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Provencal zucchini gratin

One of the reasons I love Provençal cooking so much is that vegetables never take a back seat. They are an integral part (I would even say the cornerstone!) of Provençal cuisine. They’re treated with great respect, cooked in an uncomplicated manner, and always taste fabulous.

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Fresh chickpea fettuccine with lemon sauce and honey-roasted cherry tomatoes

Spaghetti al limone has always been one of my favorite pastas. I love its exuberance and simplicity. But I can never resist putting my own spin on the classics… C’est plus fort que moi (I can’t help it)!

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Popcorn with rosemary butter and Parmesan

Movie night is a big event in our house, especially after a busy workweek. And the evening is never complete without a bowl of homemade popcorn!

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Basil pesto – one that will stay bright green

Here’s a classic basil sauce that won’t turn brown the minute you toss it with hot pasta! The trick: blanching the basil before making the pesto.

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