This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
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Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.
The books we simply can’t stop cooking from, including titles by a MIT grad, a Southern belle, even a movie star.