Many people love eggplant but dread the frying of it and don’t like all the oil the eggplant absorbs. I am a lifelong eggplant lover, but I do like to eat—and cook for my family—in a healthy way. So I like this preparation, which gives you all the good flavor of eggplant without the frying: you poach small eggplant wedges in water and red wine vinegar, then season and marinate them in fresh mint, garlic, and drizzles of olive oil. After an hour, the layers of bright flavor in each slice are developed and you have a delicious and versatile dish. The wedges are a treat by themselves and a fine complement to many other dishes; see below.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.