This Grilled Leg of Lamb Provençal is one of Chef Andrew Cohen’s signature friends-and-family favorites—simple to prepare yet full of rustic Provençal flavor. The magic lies in the marinade: aromatic herbs, garlic, and a rich black olive tapenade infuse the lamb with savory depth, while red wine tenderizes the meat to perfection. Pounded to an...Read More

This Provençal Style Marinade captures the rustic, sun-soaked flavors of Southern France. Briny olives, garlic, and herbs form the base, while red wine and olive oil round it out into a robust paste. Anchovy adds a subtle depth (though it’s optional), and a touch of vinegar or water fine-tunes the balance. It’s a bold, aromatic...Read More

Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...Read More