Eggplant can be a polarizing vegetable, but with a little culinary know-how, it defies all of the negative connotations ...

For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

Adjust heat to medium and repeat with 2 Tbs of the oil and the remaining eggplant, transferring the eggplant to the plate when done. 3. Add the remaining 2 Tbs oil and the mushrooms to the pot.

Wanting to have enough to share with the newsroom taste testers as well as her family, our test cook filled two pans with the Eggplant Chickpea Tomato dish. When I brought my Eggplant Chickpea ...

When you're short on time and can't fathom washing more than two or three dishes, you can bring an entire meal together on a ...

Bengali cuisine is known for its bold flavors, with mustard oil as a key ingredient. This article explores vegan snacks that ...

The eggplant that’s most widely available is called globe or black beauty, which is what I have used in this recipe. I’ve skipped a few of the steps from my old recipe, making this dish not ...

Beyond bacon and mushrooms, the Asparagus Soufflé recipe from Mrs. J.K. Day of Minter ... T.C. Springer of Union Springs, ...

We spoke to Holly Snyder, a food innovator and culinary executive, about the merits of salting eggplant and how it might impact your finished dish. In the culinary world, eggplant’s bitter ...