When summer yields bushels of vegetables — we’re talking tomatoes, peppers, squash and eggplant — it’s time to lean in and look to recipes that embrace this abundance. An easy one-dish method involves ...

"Ratatouille" is a funny word. It sounds staccato and dull when pronounced in English — rat-a-too-ee. It takes on quite a different sound when pronounced in French — ra-ta-tooo-yuh, more melodic and ...

"Ratatouille" is a funny word, staccato and dull pronounced in English — rat-a-too-ee. It takes on quite different imagery when pronounced in French — ra-ta-tooo-yuh, sounding more melodic and ...

Enjoy the season’s vegetable bounty with this French classic. And don’t worry — there’s no one ‘right’ way to make it. Courage. It makes the muskrat guard its musk. It puts the “ape” in apricot. Now, ...

Historians have traced ratatouille's origins to the French coastal town of Nice early in the last century. It entered the American culinary lexicon thanks to Julia Child and Gourmet magazine, then ...

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and ...

"The caramelization of the beets, along with a little bit of honey (which my son loves), adds some sneaky sweetness to ease the earthiness that can sometimes be a turnoff for developing young palates.

The moment she set down the dish on the table, I knew she had won. Even before the first bite, it was clear that through time and plenty of olive oil, the sum of my ex-girlfriend's ratatouille — a ...

Summer promises a bounty of sun-kissed vegetables – a cornucopia of tomatoes, peppers, squash and eggplant that beg to be put to use. This is not a problem. The trick is to lean in and rely upon ...

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