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Open a jar of herbes de Provence and the fragrance immediately suggests southern France: sun-warmed hillsides, wild thyme, rosemary bushes and long lunches beneath under plane trees or along an idyllic beach. Herbes de Provence is a widely used dried seasoning blend associated with Provence and the Mediterranean cooking of southeastern France. There is no single definitive recipe, but the traditional foundation is usually thyme, rosemary, oregano and savory. Marjoram, basil,

Clafoutis is a wonderfully uncomplicated French desserts that looks far more sophisticated than it is and is quite easy to make. Pronounced kla-foo-TEE, it originated in rural south-central France. The traditional version—clafoutis aux cerises—is made by arranging fresh black cherries in a buttered baking dish, pouring over a thin batter of eggs, milk, flour and sugar, and baking until puffed, golden and just set. The fruit softens and releases its juices as the batter develo