This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
This is a simple stew that delivers big flavor.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.
This was my first taste of the south of France.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.