The eggplant stir-fry in this recipe video is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary ...

For some, “comfort food” has a more global bent — not mac ‘n’ cheese, but moussaka. Nevertheless, home-cooked dishes are something everyone relates to. Carla Hall, chef and co-host of The Chew, may be ...

Eggplant is one of summer’s superstar ingredients. At its peak from July to October, the vegetable, which belongs to the nightshade family with tomatoes and peppers, is wonderfully versatile. It can ...

Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of ...

It’s hard but rewarding work coming up with recipes to share every week for this column. The inspiration can come from a variety of places: trends I’ve seen on social media, cookbooks that I wish to ...

This recipe sounds like a mouthful, and it is — in a good way. Cashews and red onion provide a tender crunch, and there’s just enough chicken to satisfy a carnivore. The niftiest thing about it, ...

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*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 2 to 3 servings 1 pound slender Japanese eggplants or Indian (baby) eggplants 1 tablespoon sea salt, for the soaking water ...