Cut off the stem of the eggplant. Peel the skin with a peeler, leaving some peel, making “stripes.” Slice eggplant into ½ -inch thick slices. Line a sheet pan with foil and lightly coat with olive oil ...

If you’re looking for an elevated weeknight winter salad, you might want to put aside the Romaine and bookmark this shaved fennel number. The recipe, from Michelin-starred New York City chef Ignacio ...

When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who ...

This recipe reminds me of my childhood home in Utica, New York. When I was growing up, sausage and peppers was one of my favorite meals. Technique tip: Add the cherry peppers at the end to make the ...

Growing up, my mom never made anything with eggplant, ever. That means that I did not really cook an eggplant until I was in my mid-20s, after my brother Tom, the chef, made and shared an ...

This recipe from BetterRecipes.com is a delicious served over pasta with its rich, creamy sauce. Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound thin. Season with ...

Nothing says summer quite like a good hot dog. I’m a minimalist when it comes to serving up the grilled classic, but there’s something magical about this version. The combination of sharp cheese, ...

Meat lover and tailgate expert John Currence would never replace a steak or burger with a vegetarian slider. But he does love a grilled portobello slider, especially when the ‘shroom gets a serious ...