"This is an excellent ratatouilli,deep flavor and good texture. The suggestion to layer the salt as you sautee the onions and peppers is spot on, And the red wine vinegar - genius but subtle. I made a double batch and added about 6 cloves of garlic and a pound of roasted mushrooms. Personally, i don't think I'll add the mushrooms again and I will"

"Hands down this is the best cilantro rice - definitely restaurant quality. One guest actually groaned with pleasure as she ate it. Served with a grilled pork roast with mojo marinade and sauce. "

"This is an excellent ratatouili, ldeep flavor and good texture. The suggestion to layer the salt as you sautee the onions and peppers is spot on, And the red wine vinegar - genius but subtle. I made a double batch and added about 6 cloves of garlic and a pound of roasted mushrooms. Personally, i don't think I'll add the mushrooms again and I wil""

"This is delish when cooked down and served atop roasted spaghetti squash with a sprinkle of parsley and a dusting of pecorino romano. The colors just pop off the plate. I had to omit the pancetta this time but it would only improve an already great ragu.