Slightly sweet, a tad tangy, and extraordinarily flavorful, the tomato is a fruit disguised as a vegetable – with a color, shape and vitality that make it one of the most gorgeous fruits to look at. But the tomato also happens to be extremely versatile and easy to cook with.
Easy and utterly delicious
Here’s a delicious twist on the classic Provençal dish: Niçoise salad. Viviane Bauquet Farre serves it with grilled vegetables and a basil vinaigrette – A perfect recipe for hot summer days!
Do you find preparing an artichoke intimidating? If the answer is yes, then you’ll love Viviane’s video. She demos how to peel, trim, choke an cut an artichoke… and she also shows every step of making a creamy artichoke risotto. She also talk about the different kinds of rice you can use to make risotto: Carnaroli, Vialone or Arborio. A delicious yet simple artichoke risotto recipe!
Made with Maccheroni alla Chitarra (Guitar string-shaped pasta from Italy’s Abruzzo region), olives de Nyons (cured olives from Nyons in Provence, famous for its outstanding olives and olive oils), Herbes de Provence and fresh goat cheese. A truly delicious vegetable pasta sauce!
Spaghetti sauce, homemade from scratch. Your ancestors would be proud!
One of my favorite childhood activities was to shell fresh peas, sitting at my grandmother’s kitchen table. The bigger the pile, the happier I was because I’d devised a little reward system: for every ten pea pods I’d shell, I’d eat the content of the next one!
Fresh basil leaves are muddled along with the fresh mint and lime. The result is a refreshing and perfect summer drink — not too sweet and full of flavor. I love to serve it with Pimientos de Padrón, but it’s just as delicious with any hors d’oeuvre. This recipe has […]