I made my mom's vegan, gluten-free, eggplant curry and it's so easy I barely had to do anything. The curry only uses eggplant, tomato, and onion, as well as a few spices already in most kitchens.

1. Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes ...

In the northeast corner of Urban Harvest Farmers Market, Ely, the Congolese farmer who runs Sustainable Vegetable Garden welcomes me with a warm bright smile every Saturday. I can tell just by looking ...

There’s a misconception about vegetarian cooking, that it’s “insubstantial, lacking in flavor, or somehow not ‘proper food,’” said Hugh Fearnley-Whittingstall in River Cottage Veg (Ten Speed Press).

Bold flavors come together in this Thai-inspired recipe, resulting in an absolutely delicious dish perfect as a main course or side! Make it a day in advance and simply reheat and serve with a side of ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Only mildly spicy, this beef and eggplant curry hits the spot when it’s cold outside. (Gretchen McKay/Pittsburgh Post-Gazette) The best tasting foods are often the family favorites our mothers and ...

Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C ...

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