Another Salvo in the Ratatouille Skirmishes

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.