Chef Hudson Rouse shares the Whoopsie's recipe for ratatouille-stuffed heirloom tomatoes, a dish based on his mother's recipe ...

Spoon into baked potatoes or baked sweet potatoes. Ratatouille Once cool, transfer your ratatouille to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

Bake until the vegetables are very tender and the ratatouille thickens, 45 minutes to an hour. 9 Adjust the seasoning with salt, freshly ground pepper and a couple of drops of balsamic vinegar.

Preheat your oven to 400 degrees. Over medium heat, melt the butter in a cast iron skillet or other large pan. Add the bread cubes to the pan and toss the bread around until it’s lightly toasted.

Spoon into baked potatoes or baked sweet potatoes. Ratatouille. Once cool, transfer your ratatouille to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise ...

2) Heat oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes. 3) Add the garlic, zucchini and eggplant and sauté another 5 minutes.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta-cooking water.