International recipes and cuisine from around the world
Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole.
This version makes good use of late summer’s abundance of zucchini and tomatoes. It couldn’t be simpler to make and is marvelously nourishing.
A Provençal vegetable and bean soup, soupe au pistou is like an Italian minestrone, but with a big a dollop of pistou, a basil and garlic paste similar to Ligurian pesto.
Dill and feta add fresh Mediterranean flavor to these delightful little zucchini pancakes from Turkey.
This namul, or vegetable side dish, makes good use of summer squash and is a popular accompaniment to many Korean meals.
This straightforward couscous dish is one of the most popular in Morocco. Seven is considered a lucky number, and while the vegetables may vary, the number used is constant.
Two New World vegetables pair up beautifully in this simple yet luxurious side dish. Calabacitas is the word for young zucchini, and elotes means kernel corn.
Zucchini con salvia is a simple dish and a great way to use up a late summer abundance of summer squashes.
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
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