In the garden of eatin’. Pompei restaurant serves up their first summer in Elmwood Park ...

From seasonal gems to yearlong delights, these seven standout dishes from metro Detroit chefs challenge our notion of what’s ...

Get better quality than you'd get from the freezer section with one of these popular prepared meals from Wegmans, one of the ...

Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for ...

Roasted eggplant gives this baked pasta real depth, while tomato sauce and plenty of cheese keep it firmly in comfort-food territory. Rigatoni holds up well in the oven, and the layered ricotta, ...

It’s hard to imagine my late summer kitchen without eggplant. Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and footlong; ...

Season the eggplant with 1 tablespoon salt. Place it in a colander in your sink so the eggplant can drain at least 20 minutes. Heat about ⅛-¼ inch of olive oil in a large sauté pan. Working in batches ...

This pasta dish is made up of crispy fried eggplant smothered in rich tomato sauce and topped with salty, grated cheese. Originating in Sicily where eggplants grow in abundance, this vegetarian dish ...

1. peel and dice eggplant in bite size portions, toss all in .25cup oil and roast in 350 degree oven on two separate pans the 1st pan will be done in 25 minutes, the 2nd will be taken out after 45 ...

Eggplants are part of the nightshade family. In the 16th century, many Europeans called eggplants “raging apples” because it could either be an aphrodisiac or potentially poisonous — due to it being a ...