Ratatouille calls for a fairly specific list of vegetables: eggplant, tomatoes, zucchini, peppers, and usually onions. These are cooked slowly, together, with a lot of olive oil and some garlic. The dish is finished with fresh basil; how could it be bad? Needless to say, ratatouille is best in midsummer, when the vegetables are at their peak. It can be served hot or at room temperature and is delicious both ways. It’s especially good with grilled sausage.
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.