This dish exemplifies Sicilian cooking, especially in the late-summer months, when eggplant, tomatoes, and peppers are at their best. The same kind of summer-vegetable preparation also appears in French ratatouille. But the difference is that the Sicilians make it agrodolce, sweet and sour: cooking some vinegar and sugar, then tossing with the vegetables. The acidity in the vinegar hinders spoilage, and in hot New Orleans summers, this dish keeps well without refrigeration. Caponata requires a lot of preparation, but once done it keeps well in the refrigerator for up to ten days, and freezes well, so it makes sense to make a big batch. It is a very versatile dish—as an appetizer with some cheese, as a side dish, or as a delicious sandwich stuffer. Actually, it improves if left to steep for a while. I love it at room temperature with a piece of grilled meat or fish.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.