Eggplants come in so many sizes and shapes. You may use 4 of the purple “baby” Italian eggplants (aim for 1 1/4 pounds), 4 Japanese eggplants, or 8 of the very small Indian ones. All are quartered partially—the top, sepal end always stays attached so the eggplants retain their shape—and then stuffed with a spice mixture before being cooked. For the mixture to hold, a little starch needs to be added. In India, this is the very nutritious chickpea flour. You may use cornmeal or masa harina instead if you have them at hand. All will need to be slightly roasted first. This is easily done in a small cast-iron frying pan. This very gratifying dish may be served as a main course, along with a green vegetable, some dal (such as Black Beans), rice, and a yogurt relish. It would also go well with hearty chicken and lamb curries.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.