Add Yahoo as a preferred source to see more of our stories on Google. Scallops Provencal on a white plate - Michelle McGlinn/Tasting Table Hardly anything is more luxurious than buttery, garlicky ...

ROANOKE, Va. (WDBJ) - Have you heard of a Provencal sauce? Chef Jeff Bland, Kitchen Manager of the LEAP Kitchen, shares the origin of this recipe, and an easy way to make it. He also updates us on the ...

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 ...

Spring is just around the corner and we are excited for the seasonal change this will bring to the recipes we share with you each week. But, before we say farewell to Old Man Winter for another year, ...

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, Pepin told me that he wanted ...

Fresh shrimp in a light Provencal sauce is classic French bistro-style food. The Provence region in southern France is famous for this sauce made with onions, garlic and tomatoes. If your tomatoes ...

Meanwhile heat the olive oil in a pan and fry the onion and garlic for 1 minute. Add the tomatoes, red wine, brown sugar, salt, pepper and basil leaves and cook for about 10 minutes, stirring ...

Remove the hake from the fridge 15 minutes before you intend on cooking. To make the sauce, choose a medium-sized heavy-based saucepan and warm the golden rapeseed oil on medium-low heat. Add the ...

While preparing a recent dinner to be shared with friends, I realized that once again I was playing with flavors and combinations of flavors I might not have considered 10 or so years ago. The meal ...

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