Perhaps the quickest, richest, savviest strategy for gussying up spring stalks that you’ve ever encountered.
About Alice Hart
Alice Hart is an enthusiastic chef, food stylist, and author of Alice’s Cookbook, a guide devoted to helping her generation cook meals they love in the midst of their busy lifestyles. She formerly worked as food editor at Britain’s Waitrose Food Illustrated magazine. She lives in London.
Ratatouille Pickles
Aug 16, 2011 by
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
- Quick Glance
- 30 M
- 30 M
- 2