The logo for the Daily Beast's Obsessed website. It reads: 'Obsessed: What to Watch, Binge, See, & Skip'
DAILY BEAST
CrosswordNewsletters
  • Cheat Sheet
  • Obsessed
  • Politics
  • Crime
  • Entertainment
  • Media
  • Innovation
  • Opinion
  • World
  • U.S. News
  • Scouted
CHEAT SHEET
    POLITICS
    • Biden World
    • Elections
    • Opinion
    • National Security
    • Congress
    • Pay Dirt
    • The New Abnormal
    • Trumpland
    MEDIA
    • Confider
    • Daytime Talk
    • Late-Night
    • Fox News
    U.S. NEWS
    • Identities
    • Crime
    • Race
    • LGBT
    • Extremism
    • Coronavirus
    WORLD
    • Russia
    • Europe
    • China
    • Middle East
    INNOVATION
    • Science
    TRAVEL
      ENTERTAINMENT
      • TV
      • Movies
      • Music
      • Comedy
      • Sports
      • Sex
      • TDB's Obsessed
      • Awards Shows
      • The Last Laugh
      CULTURE
      • Power Trip
      • Fashion
      • Books
      • Royalist
      TECH
      • Disinformation
      SCOUTED
      • Clothing
      • Technology
      • Beauty
      • Home
      • Pets
      • Kitchen
      • Fitness
      • I'm Looking For
      BEST PICKS
      • Best VPNs
      • Best Gaming PCs
      • Best Air Fryers
      COUPONS
      • Vistaprint Coupons
      • Ulta Coupons
      • Office Depot Coupons
      • Adidas Promo Codes
      • Walmart Promo Codes
      • H&M Coupons
      • Spanx Promo Codes
      • StubHub Promo Codes
      Products
      NewslettersPodcastsCrosswordsSubscription
      FOLLOW US
      GOT A TIP?

      SEARCH

      HOMEPAGE
      0

      Don't Call It a Peasant Dish

      Made famous by a Pixar film about rodents, ratatouille is a sumptuous, savory autumnal stew overflowing with color and lively flavor combinations.

      Cookstr.com

      Updated Jul. 14, 2017 6:10PM ET / Published Oct. 13, 2009 6:18PM ET 

      Stockfood

      Before we’re forced by the weather to focus our cooking on potatoes, winter squash, and hardy root vegetables, let’s take a moment to appreciate the earth’s final above-ground veggie hurrah before winter begins. Ratatouille, the traditional French Provençal stewed-vegetable dish from Nice, is perhaps the easiest and most comforting way to take advantage of fall produce. Tomatoes form the base with garlic, onions, zucchini, eggplant, bell peppers, and herbs (basil, bay leaf, thyme, herbes de Provence, and basil if you’re lucky enough to still have any) helping to create a complex, rich, and deeply flavorful dish.

      Just how to make the perfect ratatouille is up for debate. Sauté all the vegetables together? Sauté vegetables separately and combine them at the end? Roast them? Or use the Julia Child approach and sauté the vegetables before intricately layering them to create a tiered casserole? There may be no single way to make this traditional peasant dish, but however you prepare your ratatouille, it will be delicious, warm, comforting, and a guaranteed crowd-pleaser.

      Ratatouille by Beth Hensperger This stew tastes even better the day after it's made, so you might want to plan ahead. You can serve it hot sprinkled with crumbled goat cheese, at room temperature with lemon wedges and freshly grated Parmesan cheese, or cold drizzled with balsamic vinegar.

      Oven Ratatouille by Mollie Katzen In this no-hassle recipe, everything gets roasted in the oven at a high temperature and then combined in the end so that the flavors become very deep.

      Moroccan Ratatouille by Claudia Roden Also called kamfounata, this variation on ratatouille is cooked by Sephardic communities around the Mediterranean. In this version from Morocco, the vegetables are fried separately and then put together in a fresh tomato sauce.

      Tomato Crêpes with Ratatouille by Lou Siebert Pappas This recipe comes from the Grand Roche Hotel in Paarl, South Africa, where they serve these crepes (flavored with sun-dried tomatoes, walnuts, and fresh dill or basil) with a ratatouille filling.

      Pisto Manchego by Victoria Blashford-Snell and Brigitte Hafner Similar to ratatouille, this Spanish dish has a touch of vinegar to heighten the flavors. Serve it with grilled chorizo sausage for the authentic experience.

      Plus: Check out Hungry Beast for more news on the latest restaurants, hot chefs, and tasty recipes.

      Cookstr.com presents the best recipes from the world's greatest chefs and cookbooks and brings them online for the first time ever. Our powerful search engine allows you to find the perfect recipe every time, with tons of options for searching. Each chef and cookbook author on the site has a robust profile page with information about them, their restaurants, and their cookbooks. Many more features are coming soon. For more about Cookstr, click here.

      Cookstr.com

      Got a tip? Send it to The Daily Beast here.

      READ THIS LIST

      DAILY BEAST
      • Cheat Sheet
      • Politics
      • Entertainment
      • Media
      • World
      • Innovation
      • U.S. News
      • Scouted
      • Travel
      • Subscription
      • Crossword
      • Newsletters
      • Podcasts
      • About
      • Contact
      • Tips
      • Jobs
      • Advertise
      • Help
      • Privacy
      • Code of Ethics & Standards
      • Diversity
      • Terms & Conditions
      • Copyright & Trademark
      • Sitemap
      • Best Picks
      • Coupons
      • Coupons:
      • Dick's Sporting Goods Coupons
      • HP Coupon Codes
      • Chewy Promo Codes
      • Nordstrom Rack Coupons
      • NordVPN Coupons
      • JCPenny Coupons
      • Nordstrom Coupons
      • Samsung Promo Coupons
      • Home Depot Coupons
      • Hotwire Promo Codes
      • eBay Coupons
      • Ashley Furniture Promo Codes
      © 2023 The Daily Beast Company LLC