Sugar Editorial Picks
Sep 29, 2009 -
Lots of nights, I crave roast chicken because it's simple and intensely comforting. However, I live alone, and unless I have someone over, cooking an entire chicken seems a bit wasteful. That's why I've taken to roasting rack of lamb instead.
- 1 Comment
Jun 02, 2009 -
Homemade pizza is as easy as one, two, three in this Mediterranean-inspired recipe. All you have to do is roll out the convenient puff pastry dough, top it with an assortment of classic Provençal flavors (like tomatoes and black olives), and bake until crisp and delicious.
Anchovies are listed among the ingredients, but if you can't stomach the salty fish, simply don't use them.
- 5 Comments
Sep 09, 2008 -
With its thick tomato sauce dotted with capers and black olives, this dish is prepared in the classic Southeastern French style. The flavors meld quickly and the simple meal comes together in less than an hour.
Although the addition of potatoes is not traditional, the starchy vegetables are a welcome ingredient that balances the dish.
- 3 Comments
Sep 08, 2007 -
When tomatoes are in season (now!), I like to take advantage of their juicy goodness and use them as often as possible. They taste wonderful sliced and sprinkled with salt, but for something a little more sophisticated serve them stuffed and roasted. Bread crumbs, lots of fresh parsley, and a dusting of Parmesan cheese fill these gorgeous red vessels.
- 21 Comments
Jan 17, 2008 -
If you've ever dreamed of eating cupcakes the size of your face, then you are in luck. The folks at The Knife tipped us off to the jumbo cupcakes at Beverly Hills-based La Provence Patisserie & Cafe. The huge cupcakes — that's a regular-sized plastic fork in the photo — come in red velvet, chocolate chocolate cream cheese, and chocolate cream cheese.
- 22 Comments
Jul 14, 2009 -
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- The pastes of Provence: learn the difference between tapenade, pistou, and aioli.
- 0 Comments
Jul 10, 2009 -
Use the casual elegance of the French countryside as the inspiration for a Bastille Day lunch. Set up a pretty table in the patio. Use cloth napkins with a Provencal print.
- 1 Comment
Mar 03, 2009 -
You don't need all day to make the classic French seafood stew known as bouillabaisse. Following this recipe, the savory, filling soup can be ready in under an hour. A large variety of seafood can be included in the Provencal dish.
- 4 Comments