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Inspired by the Italian layered tiramisu and the British trifle, this fruity dessert is made by layering whipped mascarpone and cream with angel food cake and mixed berries.
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This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled A gratin dish is not necessary; try using a cast-iron skillet (For everything you need to know to make perfect potatoes, visit our potato guide.)
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Ingredients: parmesan, panko, salt, eggs, zucchini
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An easy double crust pie made with pineapple and rhubarb.
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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.