If you really want to get to know France, skip the tour bus and head straight to the market. On a recent trip through Normandy, I followed my appetite from rustic oyster stalls to elegant Michelin-star dining rooms — and each plate told its own story.

Ingredients 2 medium zucchini Juice of 1/2 lemon 3 TBS olive oil 3 TBS toasted pine nuts (pignoli) 2 garlic cloves, thinly sliced and...

When asked to come up with a typical Provençal dish or food, many of us would mention #tapenade, the ubiquitous olive spread found on...

It's hot, it's humid and cooking dinner over a hot stove - or even a barbecue grill- seems like a daunting task. Cool, no-cook summer salads