There’s something undeniably magical about Mediterranean cuisine—the way it blends simple, fresh ingredients to create bold ...

To make the hot honey sauce, combine all the sauce ingredients in a small bowl. Once cooked, drizzle the tofu and eggplant ...

As Bastianich says, this is the time to go for the best ricotta you can find: whole milk and as fresh as possible. Of course, ...

For me, food is the perfect combination of science and pleasure; the more I learn, the better it tastes. When you discover ...

The Eggplant Parmigiana recipe is its earliest version. Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes. Grate the parmesan and ...

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then ...

The four different cheeses, added in layers, also made it incredibly rich. After frying and then baking, the eggplant turned out so soft that it just melted in my mouth. This, plus the cheesy ...

Coat 2 baking sheets with cooking spray. Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites with ...

First things first, says Lidia Bastianich. Before I can even get the first question out of my mouth when I call her to talk about one of my favorite Italian dishes, she wants to make sure I know ...

Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable ...