Posts by DorieG:

  • An overhead shot of a bowl of Tian, hot and fresh out of the oven, with a side of toasted bread.

    Dorie Greenspan’s Summer Vegetable Tian

    Tian is the word for both the the dish itself and the pottery casserole in which this dish is cooked. My friend and cookbook author Lucinda Scala Quinn (Mad Hungry), summed up the dish perfectly: She said the best ones should have too much oil, enough salt, and a long cook time. In other words, if your vegetables melt and border on jam, you’ve made a good tian.