I have often been conflicted about ratatouille. Not about eating it, because that is an undisputed pleasure, but about cooking it. On the one hand, making the classic Provençal stew of tomatoes, ...

You don’t need to be French or a fancy chef to pull off food that feels straight out of Paris. Beef Bourguignon brings that ...

Ratatouille is a classic French dish that capitalizes on fresh summer produce, such as eggplant, zucchini and tomatoes. Sometimes served as a stew, the vegetables are soft (not mushy) and basking in a ...

Vegetable-loving cooks can make ratatouille all summer long, from the first moment that peppers, zucchini, eggplant and tomatoes get glossy and ripe. But I think early autumn is when the dish truly ...

While there are many ways of making ratatouille (pronounced rat-a-TOO-ee), I like to cook the eggplant and zucchini separately to maintain their integrity. This is not a quick dish to make, but it’s ...

Leah Sailus, 7, helps Chef John Clark beat some eggs for a quiche in which the chef will use the ratatouille. The adventurous young eater is a ratatouille fan but actually isn’t all that fond of ...

Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight. By Mia Leimkuhler Melissa Clark’s ...