Ingredients 1 eggplant (about 1 lb), peeled and cut into small dice 2 tablespoons kosher salt 1 red bell pepper, seeded and cut into small dice 3/4 cup minced onion 1 teaspoon minced garlic 1/4 cup olive oil 2 cups canned diced tomatoes 2 tablespoons tomato paste 2 tablespoons basil […]
Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Makes 4 to 6 servings Agrodolce is the Italian term for a sweet and sour sauce. Usually a reduction of vinegar and sugar, it is used to top meats, vegetables, sandwiches—anything, really! This recipe creates a quick and easy agrodolce right in the pan, which helps to soften the peppers […]
There are tons of stuffed pepper recipes in the world, but you don’t need a recipe to make a hearty make-ahead dinner with all the ingredients your family likes best. There are four primary components of a basic stuffed pepper: the pepper, the substance, the flavor, and the sauce. The […]
Makes 4 to 6 servings Tempeh is made from fermented soy beans, and is a crumbly, neutral-flavored substitute for ground meat. Look for it in the refrigerated section near the tofu and vegan cheeses. Ingredients Three 6-inch diameter corn tortillas, cut into 1/8-inch strips 1 lime, cut in half 1 […]
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]
Are you ready for some chili? We aren’t quite sure how chili and football became forever linked, but we know we like it. And while a hot bowl of chili is perfect for any old Sunday, we think the Big Game calls for a super chili spread! This year, don’t […]
