Almost any leftovers in your fridge can go into a rice salad and hold their own!
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Have you ever tasted Billi bi, a soup of mussel stock, white wine, and cream?
Losing our Lunch. Old dogs and non-spring chickens will remember a time when lunch in France was ‘slow food only’, a minimum 2 hours, even at work or school, and fast food was practically unheard of.
A delicious asparagus marinade
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Nettles are local, they are fresh, they are free – and they are particularly rich in vitamin C and iron. In medieval times, they were used to treat pain in joints, and as a diuretic.
Mar I Muntanya (sea and mountain) is a regional expression for traditional local recipes that combine seafood with meat, poultry, or game. Here is just one of many combinations.
Thuir, lively little town in the Aspres, is probably most famous for the Caves Byrrh.
Who invented the Rousquille? Was it Touron in Arles sur Tech or pastry chef Marius Séguela of Amelie?