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Get Smoky Eggplant Dip with Baked Cumin Tortilla Chips Recipe from Food Network
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil The eggplant is already soft when you add it to the wok Seek out long, light purple Asian eggplant for this.
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Get Cauliflower-Onion Linguine Recipe from Food Network
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Crispy homemade panko chicken nuggets, seasoned with garlic, herbs, and spices. This healthier version uses whole wheat flour and canola oil.
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Get Nori-Cured Ahi Tuna on Bamboo Spoon Recipe from Food Network
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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Get Shiso Tempura Recipe from Food Network
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This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation.