Vegetable-loving cooks can make ratatouille all summer long, from the first moment that peppers, zucchini, eggplant and tomatoes get glossy and ripe. But I think early autumn is when the dish truly ...

This recipe is so easy! You just chop, put all in a big pan on medium to low simmer, come back and stir every five minutes for the next 20 minutes — and that's it! You can put quinoa or lentils in ...