The basic ratatouille is chunky and stew-like, and the vegetables retain their integrity and flavor. Coarsely chop the ratatouille and fold in capers and it makes a terrific pasta sauce.

Enjoy this refreshing summer pasta salad right away or serve it chilled later. Its mellow acidity is a good balance and allows all the flavors to come through. After a taste, Drew was immediately won ...

Sunday supper & More Garden-fresh ratatouille becomes summer pasta bake By Valerie Ryan Globe Correspondent,July 14, 2015, 6:00 p.m. Valerie Ryan for The Boston Globe/Globe Freelance ...

He shows us how to make quick cooking spatchcock roast chicken, spicy spring pea and mushroom pasta and classic French ratatouille. Roasted Spatchcock Chicken by Geoffrey Zakarian ...

8 oz. whole grain penne or rotini pasta 2 Tbsp. extra virgin olive oil 1 large onion, chopped 3 cloves garlic, minced 4 cups unpeeled cubed eggplant 1 medium zucchini, chopped 1 medium yellow ...

Bring to simmer. When pasta is cooked, reserve 1 cup cooking liquid. Drain pasta; add to skillet along with cheese and some of reserved cooking liquid. Toss well.

To make this one at home, you’ll start by chopping and roasting eggplant, zucchini, summer squash, mushrooms and shallots—just be sure to keep the pieces roughly the same size. Bertinelli ...

Valerie Bertinelli, the actress and television personality known for her work on One Day at a Time and the Food Network, has become a regular on The Drew Barrymore Show, where she regularly serves as ...