Chicken Cacciatore

Chicken Cacciatore

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. A week before our cruise on the Po, Italy will be...
Fish Provencal

Fish Provencal

Provence is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the...
Poached Salmon Steaks with Hot Basil Sauce

Poached Salmon Steaks with Hot Basil Sauce

Salmon are high in protein; low in calories; and a vital source of vitamin A, the B vitamins, and omega-3 fatty acids. Since a common recommendation for a healthy diet includes eating oily fish three times a week, it’s fortunate that the flavorful salmon is a...
VICHYSOISSE (Leek and Potato Soup)

VICHYSOISSE (Leek and Potato Soup)

Recipes for soup made of pureed leeks and potatoes were common by the 19th century in France. In 19th-century cookbooks, and still today, they are often named “Potage Parmentier” or “Potage à la Parmentier” after Antoine-Augustin Parmentier, the...
Bouillabaisse

Bouillabaisse

Bouillabaisse, a powerful fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine. Recipes for bouillabaisse abound, but the Marseilles version is acknowledged as being the most authentic; This recipe “converts”...
Tartiflette

Tartiflette

The word “tartiflette” is probably derived from the Arpitan word for “potato” (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. The modern recipe was inspired by a traditional dish called péla:...