This traditional Italian recipe is customizable and has different methods. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes. Aube ...

One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pickles in our cooking; they ...

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and ...

Italian pickled eggplant is gaining attention for its bright, tangy flavor and versatility across countless dishes. Footage shows eggplant slices being salted, drained, and packed with herbs before ...

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 ...

Re-imagine seasonal eating with Paul Virant’s creative jams, relishes and preserves in The Preservation Kitchen (Ten Speed Press, 2012). Clear instructions ensure safe canning practices without ...

Pit and chop the dates. In a large saucepan, combine the dates, lemon juice, and cinnamon with 2 cups of water. Bring to a boil. Reduce the heat and simmer until thickened and the dates have broken ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Purple and bulbous with a neat green cap, eggplant is a funny-looking thing. And sometimes when you eat it, it makes your mouth itch. No wonder people avoided eating it for centuries. It is a member ...