Olive Cake

In the fall of 2015, my husband and I spent a lovely vacation in the Provençal countryside with our friend Stéphane Gabart. If you’re not familiar with him, you should be. He writes the inspirational blog “My French Heaven,” and he’s also a professional culinary guide, chef and photographer. Before this trip I’d already visited

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Tapeschetta

Tapeschetta is a combination of tapenade and bruschetta. One evening when I had short notice that a few girlfriends were coming over, I quickly made this appetizer. It evolved from wanting to make a bruschetta, but running out of tomatoes. So to stretch what I had, I added some previously prepared tapenape. And it worked

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Foja de Noce

When the holidays are approaching most all cooks and bakers I know begin thinking about festive treats and Christmas cookies. But not me. I think cheese. I begin collecting Gruyère for pasta, Fontina for savory tarts, Reblochon for potatoes, Époisses for hors d’oeuvres, and raclette and fondue cheeses for special feasts with family and friends.

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Tapenade

Tapenade is a condiment of sorts, made from olives mostly, plus capers. It originates from Southern France, specifically the Provence region, but I’ve seen recipes from nearby Italy that also include anchovies. So once again we have a dish that has many different variations. I’ve seen tapenade more often made solely with black olives, and

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