Ratatouille

The Old Recipes Made Each Vegetable More Distinct

Ratatouille, especially when it’s made with overgrown flavorless zucchini, can be so obviously low-labor, low-cost — quick at home and an economy item in restaurants. For years, I never thought of making it. When last summer my wife made it following Alice Waters’ recipe and using vegetables mostly from our garden, I was completely surprised at how good…