You need medium-sized egglants for this. I use the purple kind, 5 of them, each weighing about 5 ounces, and then cut them, unskinned, into 2” × 1” chunks, each chunk with skin on at least one side. Normally, eggplant chunks require frying first to give them their unctuous, satiny texture, after which they may be folded into a variety of sauces—here it is a tomato sauce. But I have found a less oily way around that; I broil them instead. You serve this dish hot with a lamb or chicken curry or cold, as a salad, with cold meats, Indian (such as Tandoori-Style Chicken with Mint) or Western.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.