Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Classic homemade ratatouille turns humble zucchini, eggplant, and tomatoes into something that tastes like pure sunshine in a bowl. It has an incredible depth of flavor that makes every bite ...

I’ll be the first to admit my thumb isn’t the least bit green. Retired Eagle gardening columnist Ron Kujawski might be the second to admit it, seeing all the questions I’ve asked him over the years ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This tender roasted eggplant is filled with a hearty mixture of couscous, seasoned vegetables, and ground ...

Recipes that make the most of (or cleverly disguise) this summer mystery. By Tanya Sichynsky Eggplant, in all of its oblong, amethyst glory, can be an enigma to home cooks. At least, that’s the ...

You can also try this recipe with 1/2-inch-thick strips of eggplant or boneless, skinless chicken thighs cut into 1-inch pieces; increase the frying time by a minute or two. 4 small zucchini, ends ...

Zucchini season always starts out exciting then suddenly your fridge is packed and you’re out of ideas. Whether it’s from your garden or the market, it tends to pile up fast. The good news? It’s one ...

Eggplant is not only a visually stunning vegetable, but also a versatile ingredient that can be transformed into a wide range of dishes. Delicious in everything from hearty mains to delightful dips, ...