Preheat the oven to 350 F. •Lightly salt the eggplant slices and arrange them on a kitchen towel or paper towels to sweat for 20 minutes. •Pat the slices dry and set aside. •Heat about 2 tablespoons ...

Add Yahoo as a preferred source to see more of our stories on Google. If you ever needed proof that eggplant can be luxurious, comforting, and downright craveable, Karniyarik is it. This iconic ...

• 4 large eggplants (3 to 4 pounds) • Juice of 2 lemons, plus more to taste • 4 cloves garlic, green sprouts removed, minced • 1 tablespoon extra-virgin olive oil, if needed • About 1 cup yogurt ...

If projections by research firm Mintel pan out, Americans next year will spend $3.9 billion on ethnic food, not counting the money spent at Wal-Mart. The phrase “ethnic food” is rapidly becoming passe ...

My wife, Rabbi Naomi Levy, gave a sermon last Shabbat that changed my mind about Purim, a holiday I’ve never really liked. Dressing up annoys me. Most hamentashen disappoint me. With its costumes, ...

Turkish eggplant on display at the Buhrmaster Farms stand in Scotia. In this biweekly Farmers Market Spotlight, we feature a food item that’s available at a Capital Region farmers market, but usually ...

When developing recipes, the Boston-based test kitchen gathers as many variations as possible of a given dish, chooses a half-dozen of the most promising recipes and then does a blind tasting of those ...

1. In a large flameproof casserole over medium-high heat, heat the olive oil. Sprinkle the meat all over with salt and pepper. Add half the lamb to the pan and cook for 5 minutes without moving it.