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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,

The Compact Mini Food Processor You’ll Actually Use Every Day Large food processors are useful, but they are also heavy, bulky and often more trouble than they are worth when dinner requires only half an onion and a handful of parsley or a few ounces of grated parmesan. The KitchenAid 3.5-Cup Food Chopper succeeds precisely because it is designed for these smaller, everyday jobs. Compact enough to remain on the counter—and light enough to retrieve without fuss—it quickly chop

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

The All-Clad D3 12-inch sauté pan is the MVP of our kitchen. This is the pan we reach for when we want beautifully browned chicken, crispy-skin fish, a quick pan sauce, or pasta finished in the skillet – which is to say that we use it a lot. It is especially good for searing. Preheat it, add a little oil, and chicken develops the sort of deep brown crust that is impossible to achieve with nonstick cookware. Once you remove the food, the browned bits left behind are exactly wh