Celebrate spring by making the grand aioli of Provence. If you garden, you know we’re almost on top of the garlic harvest. Some is out of the ground and being sold now as fresh garlic, which is ...

Hot, smoky, August nights — a kind of end-of-summer malaise is settling like fog around the struggling garden, TV news is catastrophic as usual, and the grass is dying. The antidote? The Grand Aioli, ...

The flyers appear suddenly, tacked onto telephone poles and taped onto windows in cafes and bakeries. "Aioli Monstre de Cotignac" or "Grand Aioli de Tourtour," they read. Fifteen euros. Bring your own ...

What is aioli? A straightforward definition will tell you that it’s a provençal sauce made of garlic, olive oil, egg yolks, and lemon juice. Most people call that just a fancy word for mayonnaise. But ...