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Cricket Hunter's avatar

That ratatouille. The white balsamic, and the cooking until jammy changed it ENTIRELY from something I’ve never really liked to something I cannot wait to cook again. I’m so glad that we now have air conditioning so I wasn’t afraid to turn on the oven for that long. (I still made it at night and used the fan!). Usually the recipe is all I need, but this is one where your walk-through was important to get me started, and to give me confidence to forge ahead and feel relaxed about it.

Regarding the pans, for others who might be curious: I gave away our roasting pan last fall, so, with the choice of sheet pans, loaf pans, or two 9x13 Pyrex, I went with the latter. Filled both to the tiniest hill above the rim. Total success.

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Maureen Kerber's avatar

Good news! Thank you!

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