Hailing from Provence and named for the region's popular terra-cotta dishes, tian is a combination of summer vegetables perfumed with olive oil and th...
This provincial specialty from chef Roger Verg is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the ove...
Julia Child's tian recipe calls for a serious amount of zucchini: two-plus pounds that are then shredded, salted, and squeezed dry. Onions, garlic, ri...
Tian is the word for both the pottery casserole in which this dish is cooked, and the dish itself. Dorie Greenspan's version of a tian has a mélange o...
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