Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...

1 1/2-tablespoons olive oil Season cornmeal with ground sage, cayenne pepper, salt, and pepper and set aside in a shallow ...

Marinated chicken thighs, grilled Little Gem salad and plenty of cheese and crusty bread on the side… it’s the ultimate French-style ploughman’s. Combine the chicken thighs, herbs ...

Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence. Transfer the chicken breasts to a medium bowl and pour the buttermilk on top.

If you cannot find pre-blended herbs of Provence, you can make my recipe ... Keep in an airtight container. Place the chicken, oil and herb blend in a sealable bag or lidded dish.