Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Stuffed vegetables are a classic summer food all over the southeast of France.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
These chickpea-flour "fries" are a staple of Niçoise cuisine.
The chickpea-flour crêpe called socca is a classic of Niçoise cuisine.
Crème fraîche gives a slight tang to this classic dish.
Does Not Apply