Posts by Margo Greenman

A Taste of Provence: Bouillabaisse

bouillabaisse

Once regarded as a poor man’s stew, bouillabaisse has become one of Provence’s most highly regarded dishes. Known for its use of Mediterranean seafood, fresh produce, and fragrant herbs, learn how this stew made popular by fishermen evolved to become a signature dish of Provencal cuisine.

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A Taste of Puglia: Orecchiette

Made using simple ingredients of durum wheat flour and water, orecchiette is quintessential pasta from Puglia with a history dating back hundred of years. Learn the story behind Puglia’s “little ears,” and discover how to make this authentic pasta in your own kitchen.

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Explore the Winstubs of Alsace

winstubs

Lively with locals and tourists alike, winstubs are similar to a neighborhood pub or café. Full of warmth and chatter, these inviting establishments provide the perfect setting for catching up with friends over good wine and comfort food.

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