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  • Recipe

    Roasted Ratatouille

    Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have…

  • How-To

    The New Ratatouille

    Sauté or roast—but don't simmer—to make this classic Provençal vegetable dish truly delicious

  • Recipe

    White Bean & Ratatouille Gratin

    This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.

  • Recipe

    Simple Provençal Vegetable Tart

    Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.

  • Recipe

    Sautéed Ratatouille

    This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or…

  • Recipe

    Quick-Cooking Ratatouille

    Sweet balsamic vinegar helps mellow the flavors of the vegetables.

  • How-To

    Vibrant Vinaigrettes for Quickly Cooked Vegetables

    Hot from the pan, green beans, snap peas, and new potatoes absorb the full flavors of warm, tangy dressings

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