bell peppers

Summer inevitably calls for Tapenade in France. This Provencal dark purple spread is a staple condiment made from black olives and capers that you’ll find at any market around the country. It is scrumptiously salty, and widely enjoyed as an appetizer often spread on crackers or crostini. It is so delicious, very moreish, and can also be used in many other applications: it makes a wonderful condiment to bring amazing flavors to any entrée (rub it on fish, poultry or roasts). I also love to use it in sandwiches. It …

If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives …

This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell peppers, and eggs, with a pinch of fiery Espelette Pepper. Here’s to an easy and wholesome dish that makes a perfect family meal for those busy weekday dinners.