I cut veggies in big chunks for this great summer or fall dish – a perfect marriage of taste and texture.
“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” — Joel Robuchon Read more…
I cut veggies in big chunks for this great summer or fall dish – a perfect marriage of taste and texture.
“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” — Joel Robuchon Read more…
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.