This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato.
As a card-carrying omnivore, I can tell you that these meatless involtini couldn’t possibly be made better by adding meat or dairy.
Nikumiso literally means “meat miso.” I’ve made a standard meatless eggplant dengaku before, but this version takes it from a tasty side to a hearty main.
I like using Japanese eggplants for this dish because they are sweet when roasted and have almost no seeds.
I’m always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that grew a little too big for pickling.
For this salad I’ve made a simple ponzu dressing with yuzu juice and soy sauce, but you could do this with lemon juice, or a more standard vinaigrette as well.
Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.
This recipe is a very loose play on a panzanella salad. The bulgar acts as the bread would... sorta.
Panzanella is a quintessential summer dish that lets the freshness of tomatoes shine. Crusty bread soaks up the juices from vegetables, olive oil and garlic.
You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. Zucchini's built-in moisture makes this recipe foolproof.