In this issue
Issue #1
This recipe is simple and elegant, with a hint of sweetness thanks to the fig leaves.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
This hearty Lowcountry breakfast is a delicious, satisfying way to start the day.
Cool and creamy, this classic French dessert is both delicious and beautiful.
Also known as Lowcountry boil, this is a great stew to prepare before crab season ends.
Also known as muhammara, this dip is popular in Middle Eastern cuisines.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
Black beans give this dish a twist on traditional Lowcountry fare.
After a spicy meal, the bright and simple taste of this sorbet is quite refreshing.
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
