
When you halve a squash and carve out its seeds, you’re left with a hollow vessel that can absorb flavor as it cooks. For our winter squash soups, we stuff the centers of each squash half with arom...

Simple and homey, this traditional recipe from Provence pairs perfectly with a grilled piece of meat or fish in the summer months, when you have an abundance of tomatoes in your garden or, like us,...

Our savory soufflé begins with a béchamel base and is inspired by Julia Child. The base can be adapted using a variety of ingredients as flavorings. In the springtime, we like to infuse the milk wi...

