This Provençal dish is a great example of how to elevate modest ingredients like salt cod and potatoes — in this case, by whipping them with milk, olive oil, and garlic until luxuriously silky.

At the climax of the 2007 film Ratatouille, a cold and heartless restaurant critic named Anton Ego finds himself suddenly ...

Slice the eggplant, tomato, zucchini, and summer squash into rounds and arrange them circularly in the casserole dish until it is entirely filled. If your pan is square or rectangular, you can add ...

It’s a traditional Provencal dish filled with seafood in a rich sauce. I wanted to re-create the memory and flavors of the meal, but for a quick and easy dinner.

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 ...

Heat the oil in a 12-inch ovenproof skillet or sauté pan over medium-high heat. Working in 2 batches, place the chicken in the skillet, skin-side down, and cook until browned, about 6 to 8 ...

Add the garlic to the same skillet with the drippings. Lower the heat to medium and cook for 3 to 6 minutes, turning often, until evenly browned. Add the flour and cook, stirring, for 1 minute ...

Serves 6 to 8. Serve this iconic French dish with a good-quality baguette. • 3 whole heads garlic, about 40 cloves • 8 (7 to 8 oz.) bone-in chicken thighs, trimmed • 3/4 tsp. salt ...