RATATOUILLE
I FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
More DetailsI FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
More DetailsTHIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
More DetailsFINDING THE FLAVORS WE LOST BY PATRIC KUH IS A FOOD AND TRAVEL BOOK, BUT NOT IN THE CONVENTIONAL SENSE. KUH, THE LEAD RESTAURANT CRITIC FOR L.A. MAGAZINE, [Read More]
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