Provencal cooking

Another Salvo in the Ratatouille Skirmishes

Salon is reigniting the Great Ratatouille Debate. Is it a simple “what-the-hell-are-we-going-to-do-with-all-this-stuff kind of [stew],” as writer Francis Lam puts it (and was at first inclined toward), or is there much more to it? As readers of this blog know by now, Mediterraneanista tends to lean toward the lazy, er, easy approach to cooking.

But there’s nothing like a good writer (Lam was a contributing editor at Gourmet) to spark a little open-mindedness. As he recounts the story of spending four hours (!) in the kitchen to create a ratatouille that is “the BOMB,” I find myself getting curious and beginning to think maybe, one day, I’ll have to try the more complicated recipe. I mean, who can resist tasting a “weapons grade ratatouille—with flavor so deep it’ll drop your voice an octave”? At least once. Stay posted.
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