Cooking with seasonal produce isn’t just about freshness—it’s about flavour. When vegetables are at their peak, they taste ...

My husband and I were vendors at The Putnam Farmer’s Market when it began years ago. One of the first things I learned was ...

Strips and slices are great for layering in sandwiches or lasagnas, but be aware that eggplant flesh darkens quickly after it’s cut, so it’s best cooked right away. If you want to cook a whole ...

Heat oil in Dutch oven over high. Add pork in an even layer; cook, undisturbed, until browned on 1 side, about 3 minutes.

If you've ever tried to freeze eggplant, you might have found it to turn out disappointingly mushy, but salt can help you fix that problem.

From Marvin Woods’ book titled The New Low-Country Cooking, we have Country Captain Chicken. He says, “This dish, my updated version, exemplifies the influence of eastern India on the cuisine of the ...

Chef Vatche Moukhtarian of Cracked Pepper Bistro at Palm and Herndon in northwest Fresno blends traditional tastes with a modern twist.

These are unfussy slices you can do by hand ... Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat ...

Place on medium heat, pour olive oil in two circular motions and lay in eggplant slices. Add olive oil in small portions as needed while frying. When slices have turned brown, turn and cook in the ...

She’s glad to finally invite others to cook along. Spicy Eggplant (Terung Balado) “The spicy sauce in this recipe is technically a sambal, and this dish is a great example of how versatile a ...

Combine the eggplant, olive oil, cumin and paprika in a large mixing bowl. Season and place on the hot barbecue or in the chargrill pan. Cook for 2-3 minutes on each side or until lightly charred.