vegetables
Tomatoes Maison
My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew.
Classic Ratatouille
Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture
Linguine with Clam Sauce and Vegetables
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
Artichoke Hearts Helen
I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s.
Zucchini and Tomato Gratin
You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.
Cauliflower Gratin
Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood.
Skillet Sweet Potatoes
An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course.
Lobster in Artichoke Hearts
Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter.
