In the movie Ratatouille, the rat made a tian of eggplant and other vegetables, set vertically in a baking dish. A similar dish came down in the family of Gérard Monteux, whose ancestors have made this dish since tomatoes came to Provence. The keys to the recipe are to make sure that the tomatoes and onions are of the same diameter as the eggplant, and to use a square or rectangular baking dish. I have made it in a French tian, but you can use any pan about 9 inches square. Good any time of year, it is spectacular in the summer, when tomatoes are at their best.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.