Celebrity chef Rachael Ray holds that title for good reason: for decades, she’s shown fans of her daytime talk show and Food Network programs how to get meals on the table quickly and deliciously. One ...

Herbes de Provence, a blend of spices including lavender, thyme, and fennel, is a classic French ingredient. Williams Sonoma makes a particularly aromatic blend, which, when combined with softened ...

Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before ...

Generously Season prime rib roast with salt and pepper. Soften butter then add Herb de Provence until well mixed. Coat roast with Herb butter, let rest in refrigerator for several hours to overnight ...

Preheat oven to 350 degrees. To make cookies: Using a mixer equipped with a paddle, cream the butter and granulated sugar. Add the vanilla. Then add the flour, one cup at a time. Don’t overmix the ...

For a food enthusiast, few regions outrank the South of France. With a gorgeous sun-drenched coastline and a temperate Mediterranean climate, some of the best-known French dishes hail from the South.

Sunny southern France, known for swaying fields of purple lavender buds, also is flush with all manner of aromatic herbs. Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, ...

I don’t think I have ever used a specific recipe to make herbes de Provence. I remember buying this superbly aromatic spice mix years ago when I visited the South of France. And I have used it and ...

After a particularly hard winter, every Bostonian is ready for some sunshine about now. With at least a few weeks to wait before spring creeps in, those of us not lucky enough to board a plane bound ...

Considering France is the country that gave the world the expression menage a trois, it’s probably not surprising that cooks there have defined ways to use herbs in multiples too. Three of these ...

Many cuisines rely on popular herbs for their unique flavors, but few cultures love to shower their food with them like the French. There is, of course, the classic bouquet garni of mixed herbs used ...