What do you think is the "trick" if there is one, to good ratatouille? I've tried twice this week, and both times been kind of disappointed with my efforts. What's the best ratio of zucchini/eggplant/onion? How can you keep everything from going brown?
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week