Stir in the stock, tomatoes and herbes de Provence.

Add the broth, potatoes, herbes de Provence, olive oil and garlic.

Add the herbes de Provence and rice and mix well to combine.

Add the garlic and herbes de Provence, and cook 1 minute over medium heat.

Place in steamer and sprinkle with herbes de Provence.

Herbes de Provence can be used to season all types of meat, poultry, and vegetable dishes.

And that ground lemon myrtle might send your herbes de Provence into early retirement.

It is often used in herb combinations such as herbes de Provence and za'atar.

Now that fresh herbs are easy to find in this country, dried herbes de Provence are less popular.

Add onions, 1 teaspoon salt, bay leaf, herbes de Provence and pepper to taste.

Add the salt, herbes de Provence and Cayenne pepper.

Add the garlic and sun-dried tomatoes, saute a moment longer, then stir in the herbes de Provence.

Crumble herbes de Provence evenly over all sides.

In a saucepan over medium heat, combine tomatoes, olive oil, herbes de Provence and 2 to 3 tablespoons cold water.

Stir in the mushrooms and herbes de Provence and saute over high heat for approximately 4 minutes.

Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.

It is a common component of the bouquet garni, and of herbes de Provence.

Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper.

In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard.

The modern spice mixture Herbes de Provence has savory as one of the principle ingredients.

Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil.

The fish is poached in warm duck fat infused with herbes de Provence, garlic and peppercorns.

Add herbes de Provence.

Generously season ribs on both sides with salt and pepper, and sprinkle with herbes de Provence.

But for many years, she took a cautiously continental route when seasoning the meat, relying mostly on mint, rosemary, mustard or herbes de Provence.