I made my mom's vegan, gluten-free, eggplant curry and it's so easy I barely had to do anything. The curry only uses eggplant, tomato, and onion, as well as a few spices already in most kitchens.

There’s a misconception about vegetarian cooking, that it’s “insubstantial, lacking in flavor, or somehow not ‘proper food,’” said Hugh Fearnley-Whittingstall in River Cottage Veg (Ten Speed Press).

Preheat oven to 220°C (fan). Brush eggplant with oil, place in roasting tin, roast for about 20 minutes or until skin blackens. Transfer to a board; scoop out flesh, discarding skin, and chop into ...

Only mildly spicy, this beef and eggplant curry hits the spot when it’s cold outside. (Gretchen McKay/Pittsburgh Post-Gazette) The best tasting foods are often the family favorites our mothers and ...

This dish gets its umami from soy, fish sauce and dried shiitakes, which are more flavorful than fresh shiitakes. Kabocha squash and onion provide sweetness and help balance the curry paste. The ...

TOKUSHIMA--Eggplants have reminded picture book writer Takeshi Harada of his “demon-like” but loving mother who taught him valuable life lessons before her death when he was in his early teens. His ...

Many people enjoy pairing wine and food, while some folks feel that as long as you eat what you want and drink what you like, everything is good. I fall into the first category, so I'm happy that I'm ...

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