As much as I like a pastry-topped pie, I also like a crisper, lighter and more crumbly crust to contrast with a soft and creamy filling. Which is what happened this week when we set out to make chicken
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.
Even though I’ve been cooking my French husband’s favorite dishes for nearly a decade, I tend to follow recipes closely with very little room for improvisation. But maybe it's time I reconsider: When looked
One of the best things you can do with big in-season tomatoes, aside from simply slicing them and eating them with extra-virgin olive oil and sea salt, is to grate them into a gloriously fresh tomato It's
Let the record show: This is the recipe that broke my salmon dependency. In my defense, I didn’t mean to limit my cooking to just one fish. But fatty, flavorful salmon is delicious and pretty easy to right
Welcome to The Reheat, a space for Eater writers to explore landmark (and lukewarm) culinary moments of the recent and not-so-recent past. In Ratatouille, Remy the rat dreams of being a chef. Mostly, because