Melissa Clark’s ratatouille always sticks the landing

Five stars, nearly 2,500 ratings, no notes.

View in browser|nytimes.com July 25, 2024 Melissa Clark's ratatouille. Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. This ratatouille always sticks the landing By Mia Leimkuhler The 2024 Paris Games begin this weekend! I am so excited for all of the athleticism (women's gymnastics) and achievements (women's gymnastics) that we'll witness (women's gymnastics). The dedication, the precision, the artistry! The sparkles! And, of course, that Parisian backdrop. The New York Times reporter Priya Krishna went to Paris ahead of the Games to see how the city is preparing to feed both the athletes and the spectators. Back stateside, we have a fun collection of recipes to add some French flair to your viewing. I'm going to my farmers' market to pick up tomatoes, zucchini, eggplant, sweet peppers, onions, garlic and herbs — the Magnificent Seven, if you will — for a big batch of Melissa Clark's flawless, five-star ratatouille. Yes, you do have to peel and seed the tomatoes, but that's just a bit of extra dedication and precision for me to flex as a home cook. Featured Recipe Ratatouille View Recipe → There's something about watching amazing humans at the peak of their physical powers that makes me want to eat a salad. Specifically this sheet-pan chopped salad with chicken from Kay Chun, which gives quickly marinated chicken breasts and veggies a fast turn in the oven for a warm, satisfying salad. For a no-cook option, there is Melissa's new white bean salad with crispy cheese, a lively mix of canned white beans, fennel, arugula, basil and store-bought Parmesan crisps (which sort of look like gold medals). Two things that bring me joy: Simone Biles's floor exercise and French fries. Christian Reynoso's lomo saltado, a beloved Chifa stir-fry, combines marinated skirt or flank steak, tomatoes, red onion, sweet peppers and French fries in a chile-and-soy-based sauce — yes, please. Melissa Knific's oven-fried zucchini are sort of like French fries in that they're golden and crispy on the outside and tender on the inside. But they're much easier to make and put a dent in all that zucchini glaring at me from the crisper. Let's wrap up with Melissa's no-churn salted caramel ice cream, which feels appropriate given that Melissa is the Simone Biles of cooking. (For proof, here's our collection of 50 Melissa Clark recipes that have earned the highest marks, i.e., reader raves.) All you need is store-bought dulce de leche, heavy cream and salt. Extra points for difficulty will be awarded if you whip the cream by hand; artistic points may be earned by adding sliced strawberries or extra flaky salt to your scoops. IN THIS NEWSLETTER James Ransom for The New York Times. Food Stylist: Maggie Ruggiero. Sheet-Pan Chopped Salad With Chicken By Kay Chun 45 minutes Makes 4 servings Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne. White Bean Salad With Crispy Cheese By Melissa Clark 20 minutes Makes 3 to 4 servings Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Lomo Saltado (Tomato Beef Stir-Fry) By Christian Reynoso 40 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Oven-Fried Zucchini By Melissa Knific 45 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. No-Churn Salted Caramel Ice Cream By Melissa Clark 3 1/2 hours Makes 1 1/2 pints Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018