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.

Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before ...

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 ...

Sunny southern France, known for swaying fields of purple lavender buds, also is flush with all manner of aromatic herbs. Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, ...

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 ...

1. To make Herbes de Provence mix, put all ingredients in a small bowl and mix together. Store in an airtight container until ready to use. 2. Preheat oven to 180ºC (350ºF). 3. Pour olive oil into a ...