Recipes from the South of France

The Recipe Collection

Sweet and savory dishes from the kitchen at Pistou & Pastis, written for home cooks who like their food sunny and generous.

• Lemon Verbena Ice Cream with Summer Berries and Cherries Dessert July 22, 2014
• Cherries Seasonal July 2, 2015
• Asparagus Soup Soup July 20, 2014
• Artichokes Barigoule Ravioli Pasta September 6, 2015
• Cured Black Cod Seafood
• Fried Chickpeas Snack
• Chorizo Croquette Small Plate
• Anchoiade Provencal
• Daube of Lamb ‘Gui Gedda’ Main
• Molten Chocolate S’Mores Cake Dessert
• Warm Olives Aperitif
• Top 10 Provencal Dishes Guide

In the sun-drenched kitchens of Provence, cooking is less about strict rules and more about instinct and generosity. The recipes shared here reflect that spirit—simple, unpretentious dishes built around whatever the season brings. A bowl of ripe figs, a handful of just-picked tomatoes, a sprig of thyme from the garden: these humble ingredients become something memorable when treated with care. Whether it’s a slow-simmered daube or a quick tart that celebrates the height of summer, the goal is always the same—to gather friends around the table and share food that feels like an embrace. That is the heart of Provençal cooking, and the inspiration behind every dish.

Provence is a land of contrasts—bright magenta bougainvillea against white stone walls, the deep black of olive trees against golden earth. That same bold energy finds its way onto the plate, where flavors are vivid and nothing is timid. A swipe of pistou across a bowl of soupe au pistou, the pop of salt-cured olives, the sweet surrender of a roasted pepper: each element plays its part without fuss. The kitchen at Pistou & Pastis celebrates this straightforward honesty. There is no room for bizarre fusions or overcomplicated plating here. Instead, the focus stays on what matters most—ingredients treated with respect, and recipes that feel both timeless and entirely your own.

There is a quiet magic in the rhythm of the Provençal year. Winter calls for long braises and citrus-scented sweets; spring brings tender asparagus and artichokes waiting to be stuffed or braised. Summer, of course, is the season of tomatoes—overgrown vines in sun-scorched gardens, baskets of perfectly ripe Kadota figs, and the heady scent of lavender drifting through open windows. Autumn settles in with mushrooms, squash, and the first hint of a yule log on the horizon. Each season arrives with its own traditions, its own cravings, and its own reason to gather. These recipes follow that calendar, offering a taste of Provence no matter where your kitchen happens to be.

The best meals are rarely the most complicated ones. They are the ones shared without pretense—a seat pulled up to a crowded table, a plate passed from hand to hand, a story told between bites. At Pistou & Pastis, the philosophy is simple: cook what you love, serve it with warmth, and let the food speak for itself. Whether you are making a quick weeknight supper or building a feast for friends, the techniques are straightforward and the flavors are generous. There is no need to be discouraged by unfamiliar ingredients or elaborate methods. Start with a good olive oil, a little patience, and the willingness to taste as you go. Everything else follows naturally.