Provencal / Provençal
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| Tapenade | ■■■■■ |
Tapenade refers to olive paste or puree of crushed anchovies, black olives, capers, garlic, olive oil . . . Read More | |
| A la grecque | ■■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| A la Provencale | ■■■■■ |
A la Provencale: a la Provencale is a French term literally means "in the style of Provence" that refers . . . Read More | |
| Rouille | ■■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| En raito | ■■■■■ |
En raito French term which means in a red wine sauce , generally with onion, tomato, garlic, herbs, olives, . . . Read More | |
| A la Nicoise | ■■■■ |
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". It refers to . . . Read More | |
| Bruschetta | ■■■■ |
Bruschetta is an Italian thin slices of toasted bread that is rubbed with garlic and drizzled with olive . . . Read More | |
| Aioli | ■■■■ |
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More | |
| Piperade | ■■■■ |
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, . . . Read More | |
| All'agliata | ■■■■ |
All'agliata: all'agliata is the Italian term which means "with garlic sauce ", made by crushing garlic . . . Read More | |