Next time you’ve got a bunch of sage, save 10 leaves for this delicious liqueur.

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

After simmering the fish, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for a lush soup.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat.

Rack of lamb, a popular restaurant cut, is easy to cook at home. Roasting the meat over sliced potatoes enlivens them with savory juices.

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

This classic Provençal soup gets a jolt of fresh herbal flavor from a dollop of pistou, which is basically a basil pesto made without nuts.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.