For eggplant lovers, this is a magical time. From now until June, the aubergine-skinned fruits will pile up at farmers markets and produce stands around Southwest Florida. For those who adore the ...

There’s nothing better than a delicious recipe that produces no dirty dishes and requires almost no active prep time. By making vegetables confit (which means cooking them low and slow in oil) on a ...

Eggplant, a member of the nightshade family, comes in many shapes and sizes. The regular, oval-shaped eggplant should be salted before using; the football-shaped Sicilian eggplant has fewer seeds and ...

Famed chef and restaurateur Daniel Boulud stops by TODAY and shares his recipe and tips for making aubergine confit that transforms the eggplant into an elegant and healthy appetizer. After 46 years, ...

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

Watch how to make salad with onions and capsicum confit Ingredients 1 small purple eggplant 1 small white onion 1 small red capsicum 2 to 3 cloves of garlic 1 tsp chilli oil 1 tsp mint oil 2 to 3 ...

Once, in a restaurant in Puglia, Italy, I ate an entire burrata by myself. It was not one of those petite, tennis-ball-size burratas that you see surrounded by heirloom tomatoes in restaurants here in ...

Eggplant is not only a visually stunning vegetable, but also a versatile ingredient that can be transformed into a wide range of dishes. Delicious in everything from hearty mains to delightful dips, ...