Fresh tagliatelle is tossed in a non-cooked sauce of zucchini flowers, garlic, olive oil, and walnuts. If you want to make something different and feel a little breeze from the French Riviera, try this.
'pistou' on Serious Eats
The thick pistou clogs the twists of the corkscrew pasta and gushes as you bite into it. And as a final oh-my-gosh, I add creamy fresh goat cheese, a big springtime ingredient, that melts its tanginess into ribbons that fleck the hot pasta.
With little effort, you can make delicious better-than-breadsticks allumettes that are warm, crisp, and chewy, with the flavors of the south of France.
Italy may have pesto, but the phenomenal Provençal olive oil lends itself to a myriad of sauces. Here, a primer on the pastes of Provence.
This is the story of the ugly duckling. I wrote last week that I was a vegetarian growing up, and this is how it happened. One night, I was staying at my father's house, and he had already gone to...