As I mentioned below, my yearning for a Dutch oven is based upon true desire for culinary prowess. While e-browsing the NYT last night, I found a link to an article that led to recipe called Turlu, and clicked on it mainly because I was intrigued by its name. It is a Turkish variation on a ratatouille-esque dish and even though I'm about to roll into Spring/Summer, I still felt a serious need to make/eat this rich and flavorful dish. All I need is my Le Creuset friend to help me along ...
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