Search Results (972 found)
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This Asian rotisserie chicken recipe has crisp skin, juicy meat, and is cooked with eggplant and bok choy on the grill.
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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This dish is a simple mixture of roasted vegetables, including baby eggplants, Roma tomatoes, zucchini, and onion, seasoned simply.
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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Eggplant casserole baked with Cheddar cheese, cream and bread crumbs.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
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Chow mein noodles and peanuts in a chocolate and butterscotch coating.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
cooking.nytimes.com
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.