Every summer there comes a time when it’s not enough to slice a tomato or saute a zucchini or grill an eggplant. With almost everything but corn on the cob, simple gets boring. You start to want a ...

In a small sauté pan, warm oil over medium heat. Add bell pepper, onions and garlic, and cook until soft. Add chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat.

Yesterday, we highlighted Julia and Jacques Cooking at Home cookbook. Today we share two recipes for Provençal Tomatoes — one from each star culinarian. The book is filled with useful tidbits of ...

This sauce, originally published in Gourmet magazine, gets a bright note from fresh orange juice. It can be kept covered and refrigerated for 4 days, or frozen for 4 months. To prepare oven, baking ...

Pistou (from the Provencal dialect for the word pounded) is a paste of basil and garlic traditionally made by hand in a mortar and pestle, then added to soups and stews. Some pistou recipes add egg ...

In the French Provence region this tomato soup is served all summer long. It's quick and easy; perfect when you don't have a lot of time yet want a really flavorful treat! Thinly slice the onion.

This time of year, the summer produce is still plentiful, and fall produce is arriving in stores and appearing in your garden. You might be a little tired of tomatoes, so try this week’s recipe for a ...

Preheat the oven to 400˚F. Fit a roasting rack onto a rimmed baking sheet. Transfer the tomatoes to the roasting rack, cut side up. Drizzle with olive oil and season with salt and pepper. Roast until ...