This veggie-focused lasagna uses roasted eggplant instead of pasta, combined with a spinach, herb, and ricotta filling, marinara sauce, and plenty of Parmesan and mozzarella cheese. The dish is gluten-free
Creating perfect meatballs is as simple as remembering a basic ratio that you can tweak to match your preferences. Begin with a pound of ground meat—any type will do, even
Sauce yassa is a flavorful Senegalese stew made from caramelized onions, chile, garlic, and ginger, simmered in stock and finished with lime juice.This vegan version uses mushrooms and eggplants to
This oven-roasted salmon recipe, adapted from Naz Deravian’s cookbook *"Bottom of the Pot,"* combines Japanese and Iranian flavors, including pomegranate molasses. While the salmon marinates, prepare a quick pot of
There are countless ways to cook pasta using everyday pantry staples like garlic, bread crumbs, pecorino, capers, olives, and especially canned fish. One of my family’s all-time favorites is
This roast chicken recipe thrives on simplicity, requiring just four ingredients: chicken, salt, pepper, and your choice of herbs. The method is straightforward: season the chicken generously, then roast
This bright green pasta salad is perfect for your next picnic or desk lunch. While Parmesan or pecorino usually add acidity, brininess, and nuttiness to pesto, this recipe achieves those
This recipe combines cucumbers, tomatoes, browned tofu, and a punchy dressing for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads that often feature dried chiles
Similar to the satisfying blend of chana masala and raita, this dish delights in its contrasts: tender chickpeas and tomatoes, gently sautéed with spices until fragrant, rest atop a refreshing
