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I've always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I'm partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.
MIAMI — One is a rock star and the other a rock star chef, but Sammy Hagar and Emeril Lagasse have a shared passion for food and music.
What to serve at this year's Oscar party? I had no clear idea about the right dish until I glanced at a list of the movies in contention.
Stephanie Rader, a new mom, said her Internet and cable costs were getting out of hand at her Cincinnati-area home.
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
Just in time for Valentine's Day, here's a luxurious little treat to make and serve at home that may bring to mind your most elite restaurant thrills. It's based on the beggar's purse, a signature appetizer at the Quilted Giraffe, a groundbreaking '80s-era New York City restaurant.
Hunkering down to watch sports on TV usually involves grabbing the traditional grub — chicken wings, sliders, nachos, that sort of stuff.
Fish en papillote is the elegant-sounding name of a staple recipe of classic French cuisine. Translated into English, it becomes the much less elegant-sounding — "fish in a bag." By any name, however, this method of baking fish is a smash.
Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
It's apple season again, one of the few times of the year I'm sorry I live in the city, without a car. If only I lived near an orchard, I'd pick my own apples and be happy.
When I was growing up, I loved my mom's stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
NEW YORK — Your sex life will never be the same. In my day. What, not breast-feeding?
Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!
This is the perfect dish for a weeknight dinner in late summer, particularly as the kids start heading back to school and family schedules get crazy again. The recipe calls for just a handful of ingredients that can all be pulled together in the time it takes to boil water.
My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.
D.J. Peterson will be home from college soon, and little brother Dustin will be there waiting with a smile on his face and a paddle in his hand.
When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not? They are easy to eat with your hands, pack well and are versatile enough to keep everyone happy.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.