Caponata is a sweet-and-sour Sicilian vegetable stew made with eggplant and tomatoes. Served cold it is delicious as an appetizer, on toast, or as part of an antipasto plate; hot it can be tossed with ...

Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Read more about ...

Author Deb Perelman's "The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook" (Alfred A. Knopf, 2012) is just a continuation of the delicious recipes that she has long been ...

Exchanging recipes with neighbors is friendly and fun. But as a newlywed and a novice at the stove, I quickly found out that it can also be dangerous. When I lived in Bat Yam in metropolitan Tel Aviv, ...

This year, tor the first time, we grew eggplant in our garden, and I couldn’t be more pleased with how they turned out. The 50 best wines under $50 from our critic, who tasted 2,874 Dried cherry ...

Make us a Preferred Source on Google to see more of us when you search. The so-called people’s market, which takes place Saturdays from 6 a.m. to 2:30 p.m. at 100 Alemany Boulevard, has a refreshing ...

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk ...

No brining, no salting, no fuss. Just tender (not chewy) and delicious eggplant using a method from chef Yotam Ottolenghi. Simply Recipes / Getty Images I love eggplant, whether it’s stir-fried, ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Ingredients • 3 large ...

Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is ...