Welcome back to Dirty Work, our series of dispatches from the MUNCHIES Garden. We're inviting chefs, bartenders, and personalities in the world of food and drink to explore our edible playground and make
With a hint of fall in the air, it’s time to tuck into cheesy stuffed eggplants with tomato and onion
There aren’t too many ways I don’t like eggplant, if it’s cooked right. And that often involves an ungodly amount of olive oil, since eggplant soaks up the stuff as if there were an impending shortage.