Provencal / Provençal
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| A la grecque | ■■■■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| Tapenade | ■■■■■■■ |
Tapenade refers to olive paste or puree of crushed anchovies, black olives, capers, garlic, olive oil . . . 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 | |
| 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 | |
| Beurre de Provence | ■■■■■ |
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More | |
| Bagna cauda | ■■■■■ |
Bagna cauda derived from the Italian word bagno caudo meaning 'warm Bath' , this is a flavourful dip . . . Read More | |
| Revuelto de Zizak | ■■■■■ |
Revuelto de Zizak refers to Spanish dish of scrambled eggs with St. George's Mushrooms. Revuelto de Zizak . . . Read More | |