Traditional recipes from Nice and the Comté de Nice — salade niçoise, pissaladière, pistou, socca — explained step by step.https://www.nice-cooking.com/enhttps://www.nice-cooking.com/french-hot-chocolate/https://www.nice-cooking.com/french-hot-chocolate/Thick, velvety French hot chocolate made the old-fashioned way with real dark chocolate, whole milk and a little cream, whisked until smooth and glossy.Thu, 21 Jan 2016 00:00:00 GMThttps://www.nice-cooking.com/chicken-in-vinegar-lyon-style/https://www.nice-cooking.com/chicken-in-vinegar-lyon-style/Poulet au vinaigre, the Lyon bistro classic — chicken browned in butter, deglazed with red wine vinegar and simmered with shallots and tomato into a glossy sauce.Sun, 27 Sep 2015 00:00:00 GMThttps://www.nice-cooking.com/herbs-de-provence/https://www.nice-cooking.com/herbs-de-provence/A homemade herbes de Provence blend built on thyme, savory, rosemary and oregano, with optional lavender and garden herbs. How to mix, store and use it.Wed, 22 Apr 2015 00:00:00 GMThttps://www.nice-cooking.com/stuffed-vegetables/https://www.nice-cooking.com/stuffed-vegetables/Petits farcis from Nice — round zucchini, tomatoes, eggplants, peppers and onions filled with meat, parmesan, herbs and their own flesh, baked until golden.Fri, 30 May 2014 00:00:00 GMThttps://www.nice-cooking.com/aiga-boulida-sage-soup/https://www.nice-cooking.com/aiga-boulida-sage-soup/Aïga boulida, the garlic and sage broth of Nice poured over stale bread with olive oil — a 20-minute restorative soup, with an optional egg yolk or poached egg.Sat, 16 Nov 2013 00:00:00 GMThttps://www.nice-cooking.com/rouille/https://www.nice-cooking.com/rouille/Rouille, the rust-coloured garlic, saffron and chilli sauce of Provence, bound with egg yolk and potato and spread on croutons for fish soup.Thu, 14 Nov 2013 00:00:00 GMThttps://www.nice-cooking.com/soupe-au-pistou-vegetable-soup-all-which-garlic-and-basil/https://www.nice-cooking.com/soupe-au-pistou-vegetable-soup-all-which-garlic-and-basil/Soupe au pistou the Niçoise way — fresh shelling beans, green beans, zucchini and small pasta, finished with basil, garlic and olive oil pounded in a mortar.Thu, 14 Nov 2013 00:00:00 GMThttps://www.nice-cooking.com/mussel-soup-with-saffron-and-spaghetti/https://www.nice-cooking.com/mussel-soup-with-saffron-and-spaghetti/A Provençal mussel soup with saffron, leeks, tomato and broken spaghetti, served with garlic croutons and rouille. A quick fish soup with a bouillabaisse feel.Wed, 06 Nov 2013 00:00:00 GMThttps://www.nice-cooking.com/salade-nicoise/https://www.nice-cooking.com/salade-nicoise/The real salade niçoise from Nice — raw vegetables, tuna or anchovies, eggs and olive oil. No potatoes, no green beans. Step-by-step recipe.Sun, 27 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/fritters-made-from-courgette-zucchini-flowers/https://www.nice-cooking.com/fritters-made-from-courgette-zucchini-flowers/Crisp zucchini blossom fritters the Niçoise way — a light batter lifted with whipped egg whites, fried in olive oil and eaten straight from the pan.Sat, 26 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/salad-of-grilled-mixed-peppers/https://www.nice-cooking.com/salad-of-grilled-mixed-peppers/Grilled red and yellow peppers, peeled by hand and dressed with olive oil, garlic and anchovies — a simple Provençal salad that tastes better the next day.Tue, 22 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/la-pissaladiera-onion-tart/https://www.nice-cooking.com/la-pissaladiera-onion-tart/Traditional pissaladière from Nice — bread dough, onions stewed slowly in olive oil, pissalat or anchovies and small black olives. No tomato, no cheese.Mon, 21 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/raw-ham-and-fresh-figs/https://www.nice-cooking.com/raw-ham-and-fresh-figs/Raw ham with fresh figs, a late-summer starter from the Riviera served two ways — chilled figs with thin cured ham, or figs wrapped in ham and sage and baked.Sun, 20 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/grilled-swiss-chard-stems-with-anchovy-vinaigrette/https://www.nice-cooking.com/grilled-swiss-chard-stems-with-anchovy-vinaigrette/Grilled Swiss chard stems with anchovy vinaigrette — the white ribs blanched, charred on the grill and dressed with anchovy, garlic and olive oil. A Niçoise side.Sat, 19 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/tourta-de-blea-swiss-chard-pie/https://www.nice-cooking.com/tourta-de-blea-swiss-chard-pie/The sweet Swiss chard pie of Nice — chard leaves with rum-soaked raisins, pine nuts, apples and a little Parmesan in a sweet crust. A Niçoise classic.Fri, 18 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/la-cuisine-nicoise/https://www.nice-cooking.com/la-cuisine-nicoise/An introduction to la cuisine niçoise: how mountains, history and thrift shaped the cooking of Nice, its essential ingredients and its signature dishes.Thu, 17 Oct 2013 00:00:00 GMThttps://www.nice-cooking.com/ganses-small-slivers-of-doughnut-pastry/https://www.nice-cooking.com/ganses-small-slivers-of-doughnut-pastry/Ganses, the Carnival fritters of Nice — thin knots of dough scented with orange-blossom water and lemon zest, fried until crisp and dusted with sugar.Tue, 15 Oct 2013 00:00:00 GMT