For a food enthusiast, few regions outrank the South of France. With a gorgeous sun-drenched coastline and a temperate Mediterranean climate, some of the best-known French dishes hail from the South.

When most American home cooks hear "herbes de Provence" they think of that unusual mixture of dried herbs in a tin that's gathering lint in the cupboard. But when Jean-Philippe and Genevieve Guy think ...

An herb garden can be a special place of delights on a bright sunny day. You can watch hummingbirds feeding on the bright red firework-shaped blooms of bee balm, bees lazily buzzing soft pink blossoms ...

Optional: sprigs of tarragon, thyme or rosemary, dried chiles, black peppercorns, and slivers of garlic For Herbed Labneh: Handful of chopped tarragon, flat-leaf parsley, chives, cilantro or mint (or ...

Most of us have a collection of herbs and spices in a corner or on a shelf in our kitchen-little jars and tins of dried things we`ve inherited or bought, piecemeal, over the years. If we`re honest, ...

Herbs de Provence is a mix of dried herbs native to Provence, in the southeast region of France. It is often used to flavor grilled fish, meats or vegetables stews. Traditionally, the blend consisted ...

The Herbs of Provence, the French term “ Les Herbes de Provence,” is a blend of dried whole herbs common to southeastern France, the geographic region of Provence. Mixtures of Herbs of Provence vary, ...

After a particularly hard winter, every Bostonian is ready for some sunshine about now. With at least a few weeks to wait before spring creeps in, those of us not lucky enough to board a plane bound ...