A byaldi is a layered vegetable dish. This one rests on a layer of piperade, a Basque specialty of sweet peppers and tomatoes cooked in olive oil. Serves 4 For piperade: 1/2 red pepper, seeds and ribs ...

Who says rats can’t cook? Here is Remy’s ratatouille recipe, from the movie with the same name as the dish, courtesy of Thomas Keller. Unlike traditional ratatouilles, this recipe calls for layering ...

At this time of year, when the market is full of squash, eggplants and bell peppers, it’s easy to take this abundance for granted. We might treat these vegetables casually and just throw them on the ...

Ratatouille is a masterpiece of French cuisine. It’s essentially a French Provençal stewed vegetable dish, originating in Nice, also sometimes referred to as ‘Ratatouille Niçoise’. Recipes and cooking ...

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to ...

At this time of year, when the market is full of squash, eggplants and bell peppers, it’s easy to take this abundance for granted. We might treat these vegetables casually and just throw them on the ...

At this time of year, when the market is full of squash, eggplants and bell peppers, it’s easy to take this abundance for granted. We might treat these vegetables casually and just throw them on the ...

'It's even better the next day if you manage to have leftovers,' says chef Eric Ripert You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

Piperade: ½ red pepper, seeds and ribs removed ½ yellow pepper, seeds and ribs removed ½ orange pepper, seeds and ribs removed 2 tablespoons extra-virgin olive oil 1 teaspoon minced garlic ½ cup ...