The New Yorkerのインスタグラム(newyorkermag) - 10月11日 04時46分

After @bill.buford had given up on ratatouille for many years, he learned a new recipe in a French kitchen. "I liked this one so much that I have made it every summer thereafter, without fail," he writes. His most important tip: cook your vegetables separately. At the link in our bio, read Buford's three essential ratatouille principles, and watch the chef and his sons demonstrate how to craft the perfect dish.

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