Summer has faded into early fall, and fat red tomatoes, sweetcorn and fresh berries are giving way root vegetables and fruits like apples and pears. But there’s still time to enjoy one of the ...

Preheat your oven to 225˚F. Cut the eggplants in half lengthways, stem to end. Use a paring knife to make three or four parallel incisions in the cut side of each eggplant half, about ¼-inch deep.

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a baking ...

Oven Roasted Baba Ganoush is a simple and healthy spread that is so full of flavor. It may be your new favorite way to eat ...

These Crispy Cheesy Eggplant Wraps are a game-changer for vegan comfort food lovers! Thin, roasted eggplant slices wrapped around melty vegan cheese and filled with creamy sriracha mayo, fresh arugula ...

I adore eggplant and have consumed a goodly amount this summer — always grilled after a lengthy process of salting, rinsing and marinating. But this version is a bit more cook-friendly, and suited to ...

I love nothing more than gathering with friends for epic Sichuan feasts, ordering way too many dishes and talking for hours. This dish helps to curb that craving when I can’t find the energy to leave ...

1. Set the oven at 425 degrees. Line a large rimmed baking sheet with parchment paper. 2. In a bowl, toss the eggplant with 3 tablespoons of the olive oil, cumin, paprika, allspice, and a generous ...

Eggplant Parmesan 1/4 cup all purpose flour 1/2 teaspoon crushed fennel seed 1/4 teaspoon freshly ground pepper 1 pound unpeeled eggplant, cut crosswise into 1/4 -inch slices 1/2 teaspoon salt 1/4 cup ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Years ago I ate a lasagna in a home in Tuscany that had 10 layers of the thinnest homemade pasta I'd ever seen, each covered with tiny dots of rabbit and a little sauce and Parmesan. It was baked in a ...