Soup is not just for cold winter nights, it’s great for hot summer days, too. Soupe au pistou, from Provence, is jam-packed with summer vegetables and is served with a sauce—the pistou part

I like my gratin to be dense with crunchy, crisp edges, but you could always conduct some potato experiments of your own. All for research purposes, of course, not the fact that it’s so delicious

Traditionally this dish is quite a heavy winter staple, but make it my way and you can even serve it on a hot day with a side salad

The cauliflower can easily be replaced with broccoli, sliced zucchini, squash, or even potatoes

A great thing considering how easy it is to make, with ingredients that you’re most likely to have on hand in the kitchen

How to make a ratatouille can be a touchy subject at dinner parties in France, with everyone claiming their recipe is the best. Some people prefer to cook each vegetable individually and mix everything together at the end, others prefer to throw it all in a pot, and then there are some who like to carefully arrange the vegetables and make a sort of gratin. At the end of the day it all depends whether you like your ratatouille soft and jammy or with a bit of bite