Ditch winter standbys for summery flavor combinations, fresh produce, and outdoor eating-inspired casseroles. Check out our ...

Ratatouille Casserole Ratatouille, a classic end of summer dish from the South of France that features our favorite late-season produce, takes on a new form in this beautiful spiraled casserole that's ...

This ratatouille is covered for the first 30 minutes of cooking to ensure the vegetables tenderize without burning. We uncover the dish for the last 10 to 15 minutes of cooking to caramelize the ...

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board. Add them to the casserole pan along with the passata and vinegar, and ...

Recipe developer Tess Le Moing confesses that she's not a huge fan of ratatouille, but adds, "I LOVE Indian curries. So I thought I'd combine the two to make a veggie-packed but flavorful weeknight ...

Stir and cook until water releases and butter reaches 212 F. Continue stirring, ensuring not to burn any of the milk fat on the bottom of the casserole dish. Cook until butter starts to foam.

Mr. Bittman's recipe in particular, which accompanies this article, is blessedly simple enough for a human like me to follow, which is more than I can say for Mr. Keller's.