Niçoise Salad

This classic Provençal salad combines tuna, potatoes, green beans, anchovies, hard-boiled eggs, olives, and tomatoes. Julia Child used fresh green beans and tomatoes with tinned tuna and anchovies, plus olives and capers for an extra level of piquant flavor.

Simply seasoned pieces of chicken are browned until golden then simmered with a garlicky, olive-spiked, tomato pan sauce and served with crusty baguette for this bold braise from Southern France.

A popular Provençal pastry, pissaladière is commonly topped with caramelized onions, olives, and anchovies. For this recipe, Martha Holmberg roasts canned whole peeled tomatoes until slightly dehydrated to give them a pleasantly chewy texture and concentrated flavor. Keep it simple with store-bought puff pastry for the crispy, light, flakey crust.

Celebrate summer with this stew of tomatoes, zucchini, peppers, onions, and eggplant from Nice. Parisian Rebekah Peppler cooks each vegetable separately and finishes the stew with a generous portion of rosé to meld the flavors together.

The saffron, orange, fennel, and Pernod in this soup are classic flavors from seafood soups made in the South of France. Anthony Bourdain served the soup with toasts slathered with garlicky rouille.

Make a quick-cooking, deeply flavored seafood broth from scratch for classi bouillabaisse. Layer a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine for long-simmered flavor.

Get exceptional flavor from pistou in this vegetable-packed soup from legendary French chef Eric Ripert.

Channel Provençal flavors with Herbes de Provence, the blend of lavender, thyme, and fennel, for these 50-minute roasted chicken legs from Ian Knauer.

Paula Wolfert slow-cooks duck with aromatics until it’s as tasty and tender as confit, then broils it until the skin is shatter-crisp.

Château de Campuget’s Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme, and garlic to flavor this 45-minute grilled lamb.

Evoke the flavors of southern France with Eric Ripert’s light, easy tuna recipe. He crusts the fish with herbes de Provence, then drizzles his take on sauce vierge, an oil flavored with sun-dried tomatoes, basil, and capers.

This Provençal dish is a great example of how to elevate modest ingredients like salt cod and potatoes — in this case, by whipping them with milk, olive oil, and garlic until luxuriously silky. Jacques Pépin serves the dish au gratin — browned, with cheese on top.

Pistou is the olive oil-based basil sauce from the south of France that closely resembles Ligurian pesto. There’s only one way to make true pistou — by hand, tearing basil leaves, then grinding the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce.

Roast ripe summer tomatoes and eggplant with herbs and olives in this recipe from Frank Stitt, who worked for the late great cookbook author Richard Olney in Provence, France.

Repurpose the vegetables typically used in ratatouille for this savory tart from Didier Murat and Julianne Jones.