Ratatouille Méridionnale

Méridionnale is the southern region of France famous for its ratatouille, classic in that it contains tomatoes, peppers, zucchini, onions, and eggplant, but unusual in that it is cooked gently in the oven, not on the stovetop. This, according to Daniel Boulud, in his cookbook, “Café Boulud Cookbook,” published in 1999. I bought the cookbook

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Polynesian Salad

Ever since I first spotted this recipe on the blog A Beautiful Bite, I’ve been dying to make it. Melanie actually calls her salad “Crunchy Polynesian Salad.” The salad isn’t terribly sophisticated, but it sounded fun and different. I love her unique, crunchy additions – toasted ramen noodles and macadamia nuts! I made this salad

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Frittata

Not too many people hear these words from one their little kids… “Mom, can you please not make any more frittatas?” Seriously. I guess I got a little carried away for a while making them. I was very creative with frittatas, but still, I guess at least one of my daughters wasn’t fooled. I also

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