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slideshows yotam ottolenghi how to make eggplant with buttermilk sauce
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Culture
The chef and co-owner of four Ottolenghi restaurants shows us one way to cook his beloved purple veg.
Julia Bainbridge
Cooking
This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.
Alex Beggs
Cooking
Tomato-caper butter? Yes, please.
Emma Wartzman
Cooking
For restaurant-quality omelets and scrambles, don’t skip this quick step.
Sam Stone
Cooking
With varieties like globe, fairy tale, and graffiti, eggplants come in all shapes and sizes.
Rebecca Firkser
Culture
A revelatory technique turns blah eggplant into something fancy enough for company.
Belle Cushing
Cooking
We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.
Aliza Abarbanel
Cooking
Learn how to roast eggplant until it’s creamy and caramelized, and then serve dinner on top of it.
Alex Beggs
techniques
A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.
Alex Delany
Cooking
This new recipe uses buttermilk in a tangy-creamy pasta sauce that we never saw coming.
Alex Delany
Cooking
Turn ordinary egg whites into delightful fluff.
Sarah Jampel
Lifestyle
There’s no knowing an egg until you’ve broken it.
Ruby Tandoh
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint
Alison Roman
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Cooking
Japanese omelets are primarily responsible for my outlandish egg consumption.
Chihiro Tomioka
Cooking
Unless you want bits of scrambled egg in your ice cream or soup?
Sarah Jampel
Cooking
BONUS: Cabbage slaw to snack on while cooking.
Rachel Karten
Cooking
Unlike its liquid counterpart, this shelf-stable version is a versatile seasoning with incredible umami.
Jesse Szewczyk
Cooking
It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.
Aliza Abarbanel
techniques
The key to a sumptuous, custardy omelet? Technique—and a lot of patience.
Bon Appétit
Cooking
That means no more vinegar swaps.
Shilpa Uskokovic
Cooking
Eggplant Parmesan is the greatest recipe of all time.
Brad Leone