Verjuice, which is made from unripe grapes, was an important cooking ingredient in medieval times. It has recently been repopularized by Australian chef Maggie Beer. Being acidic, it can be used in much the same way as vinegar or lemon juice, for...Read MoreÂ
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Eggplant parmesan was a staple in my house growing up. I've always known I could never make it as good as my mother because, well, can anyone ever make anything as good as their own mother? Â Nevertheless, I make eggplant parmesan because I...Read MoreÂ
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Grilling turns the rather spongy, bland eggplant into something utterly succulent. Made with firm-fleshed, freshly picked eggplant, these bruschetta, although simple, are loaded with flavor. A few simple ingredients becoming gorgeous mouthfuls...Read MoreÂ
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Seasoned with traditional Moroccan spices like cumin and cinnamon, the meatballs soak up the gingery, smoky sauce. Itâs a luscious combination for a weeknight dinner or an easy meal on the weekend. If you like, you can even make the meatballs...Read MoreÂ
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