Last summer, I drove through the South of France during “la canicule,” or the extreme heatwave that blanketed Europe for weeks. My partner and I started in Cassis and made our way west, stopping in ...

A traditional vegetable tian holds a special place in my heart because to me this captures the flavors of what my mother cooks from my father's garden, prepared Provençal-style.

Tian from the south of France is a baked layered casserole of zucchini, yellow squash, and tomatoes, with herbs and cheese between the layers, and a crust of golden crumbs. Some versions add eggplant, ...

Celebrate the last warm, sunny days of summer with a menu that takes advantage of the season's freshest ingredients. Here, Martha Stewart makes spaghetti with mussels, lemon and shallots, provençal ...

Most of us are familiar with gratins or a gratinee, such as "potatoes au gratin." These dishes often consist of layered starches and vegetables topped with cheese and/or bread crumbs and baked or ...

A simple, classic French dish that has been made in some form since the Middle Ages, when cooks filled pots with layers of vegetables and took them to a communal village oven to bake. From Potomac, Md ...

This eggy variation on a tian (oven-­cooked Provençal vegetables) is like a baked frittata or crustless quiche. Zucchini blossoms make for a stunning presentation when you arrange them on top like the ...