Plat Easy difficulty Kitchen
Le Grand Aïoli
Cod, vegetables, and one garlic sauce holding everything together. The Provençal platter explained — desalted cod and a hand-made aïoli.
Recipes from Provence
5 recipes anchored in Provence.
Plat Easy difficulty 
Entrée Easy difficulty Kitchen
Tapenade
Olives, capers, anchovies, oil: five minutes of work, the South's most exportable flavor — born, the story goes, in a Marseille kitchen in 1880.
Plat Easy difficulty Kitchen
Légumes Farcis
Round courgettes, aubergines, peppers and button mushrooms lined up in one dish, each filled with the same pork-and-veal farce and roasted until the edges brown — the Provençal answer to any summer market that got ambitious.
Plat Easy difficulty Kitchen
Ratatouille
Provençal vegetables sautéed one pan at a time, then married — the rule that separates a ratatouille from a compote, whatever the rat in the film told you.
Plat Easy difficulty Kitchen
Soupe au Pistou
A summer vegetable soup finished at the table with crushed basil, garlic and oil. No pine nuts, no consensus, every family certain it's right.