The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.

Often, comfort food is what we crave the most or maybe your Provencal mama’s cooking. The following recipe for Mama Régine’s Ratatouille comes from Cassis Bistro’s owner/operator Gilles Brassart. Cassis Bistro in Calgary, Alberta, delivers “South of France Flavour with Local Flair.” Originally from the Aix-en-Provence area, Gilles Brassart arrived …

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.

Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice.

Carrot Flan was inspired by a recipe in Cuisine et Vins of France. Easy to make and perfect for a light lunch with a green salad

Ramp Pasta Made like Pate Nicoise: In Nice, they often make green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise (see recipe at the bottom), using wild ramps in place of the more traditional Swiss chard, and the results were stunning.

For this recipe, the potatoes are lightly crushed rather than mashed.  Enjoy crushed black truffle mash potatoes with shellfish or beef.

his recipe for squash puree can be prepared with butternut, potimarron or even acorn. Play with the cumin to suit your taste, but we like the slightly exotic flavour from the spice.  Serve this side dish with slow-roasted roasted meat or poached fish.

But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results.  Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.

This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès.