Oven Roasted Baba Ganoush is a simple and healthy spread that is so full of flavor. It may be your new favorite way to eat ...

For decades, my family has made eggplant Parmigiana the same way that our ancestors made it, with breaded and fried rounds. As good as it is, we don't always have the time for frying, and a lighter ...

I know, I know. This isn’t the time of year when you want to turn on the oven and roast anything. Heating an oven to 450 degrees isn’t my favorite way to spend time in the kitchen, either, but there ...

Years ago I ate a lasagna in a home in Tuscany that had 10 layers of the thinnest homemade pasta I'd ever seen, each covered with tiny dots of rabbit and a little sauce and Parmesan. It was baked in a ...

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a baking ...

Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Read more about ...

Eggplant is often overlooked in favor of more traditional vegetables, but this dark purple beauty is one of our favorite vegetables, and it's been a mainstay in our garden for years. We await its ...

1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper. 2. Halve the eggplants lengthwise. Without piercing the skin, score the cut sides with deep, diagonal cuts in a ...

This oven-roasted Brussels sprouts recipe turns bitter, mushy sprouts into a crispy, tender, and flavorful meal. In just 30 ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...