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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Asian Style Orange Flat Roasted Chicken, Part 1

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Pasta Rags With Confit, Beets and Vegetables Pt. 2

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Mahi Mahi with Polenta, Part 2

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Char-Baked Tomato, Zucchini and Eggplant

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Asian-Style Pasta

Time:40 mins
Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
  • 8 ounces snow peas, strings removed, halved diagonally
  • 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
  • 8 ounces pappardelle (broad noodles with curly edges)
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Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Time:45 mins
Ingredients
  • 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
  • 1 large onion, halved and cut into 1/2-inch wedges
  • 2 pints (4 cups) cherry tomatoes
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 3/4 pound whole-wheat penne, (or other short, tubular pasta)
  • 1/4 cup sliced, pitted Kalamata or oil-cured black olives
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Perciatelli with Roasted Tomatoes and Eggplant

Ingredients
  • 1 medium eggplant, (1 pound), cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
  • 1 pound cherry tomatoes, stems removed
  • 6 cloves garlic, unpeeled
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pound perciatelli
  • 1 cup loosely packed fresh basil leaves
  • 1 ounce Parmesan cheese, for garnish (optional)
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Ratatouille with Eggs

Time:15 mins
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Roast Chicken with Broiled-Vegetable-and-Bread Salad

Time:2 hours
Ingredients
  • 1 whole chicken (3 1/4 to 3 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 6 fresh thyme sprigs
  • Extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
  • 1 garlic clove, halved
  • 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
  • 2 red bell peppers, quartered lengthwise and seeded
  • 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)
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