On Food: The cuisine of Provence awakens as its signature flavors spring into ripeness

On Food: The cuisine of Provence awakens as its signature flavors spring into ripeness

With summer around the corner, the food of Provence, a perennial favorite across the country, is bound to be in the spotlight. The season, after all, is when many of the essential ingredients of this fragrant and colorful Mediterranean cuisine are at their best.

Eggplants, zucchini, ripe tomatoes, peppers and basil—seasoned and perfumed with olive oil, garlic, thyme and even lavender—are the sine qua non of Provençal cooking.

The food of Provence is so enduringly popular that las

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish