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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.