1. Pierce eggplants a few times with a skewer. Over a wood or charcoal fire that’s down to embers that are just beginning to lose their glow, use a fireplace shovel or long tongs to push eggplants and ...

(KGTV) — February is Heart Health Month, which means it's the perfect opportunity to take a step back and examine your diet. Among one of the healthiest diets for the heart is the Mediterranean diet, ...

FÈS, Morocco — Each day here, the newspaper Le Matin posts the date as it appears in four calendars: the Jewish or Hebrew calendar; the Arabic or Islamic calendar; the common or Gregorian calendar; ...

To make the baba ghanoush: Preheat oven to 400 degrees. Place eggplant, garlic and oil in roasting pan and cook for 50 minutes. Place eggplant mixture in a bowl; add tahini dressing, salt, pepper ...

Marcus Bawdon, a top outdoor cooking expert in England, offers numerous recipes that elevate vegetables via the grill or smoker in “BBQ for All: Year-Round Outdoor Cooking for Meat-Eaters, Vegetarians ...

The Pickle, a food and cooking advice column, was written by The Art of Gay Cooking author Daniel J. Isengart. You can follow all of his work at his website. I have recently been diagnosed with Type 2 ...

Reminiscent of baba ganoush, this dip features lightly charred zucchini for a subtle smoky flavor that pairs beautifully with zingy lemon, yogurt and feta along with fresh herbs. Serve it with pita ...

We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal ...

1) If you have a gas top stove, roast the egg plant directly over the flame. Rotate the egg plant every 10 minutes. You can also roast the egg plant in a 400 degree oven for about 45 minutes. If you ...

Ina Garten, queen of the Hamptons and entertaining, knows how to dress up store-bought baba ganoush beautifully on a bespoke ...

Photo by Kevin Clark Studios "Indigenous West Coast techniques like grill work and wood-burning suit this part of the world," says Andrew Richardson, executive chef at Vancouver, B.C.'s CinCin ...

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