Layered with Brie or mozzarella, served chilled and covered in tomato sauce. Adapted from Jacques Pepin’sToday’s Gourmet II: Light and Healthy Cooking for the ’90s. Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides. Elise Bauer Place them in a bowl and cover the bowl with a plate. Let the peppers steam in their own residual heat inside the bowl for 10 minutes....

hey forgive the exalted name of this simple dish. Like its black-eyed pea cousinTexas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs. It is so named I suppose for several reasons. Elise Bauer It’s not remotely fancy, but one can pretend, right? (I got my wish the following week when we made another batch together. Amen for recipe testing.) Elise Bauer It looks likebaba ganoush, but without the sesame tahini....

Easy, Thai eggplant green curry that’s full of comfort and flavor. c’mon welcome guest contributorGarrett McCordas he shares a favorite recipe for green curry eggplant. This is as good as any I’ve had at a restaurant! Elise Bauer The second is that you have to lightly fry your curry paste to reveal its true potential. Only then will you have a curry worth eating. Do not use refrigerated coconut milk....

This vegan lentil stew is filling and delicious, inspired by Turkish flavors. The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct. Elise Bauer The stew is best when made ahead and allowed to mellow for a few hours before serving. I thought it needed just a touch of honey, which I will probably add next time....

Eggplant parmesan is Italian comfort food at its best. The salt helps draw moisture out of the eggplant. Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil. Simply Recipes / Ciara Kehoe Note: I’ve recently updated the recipe to include more sauce (May 12, 2021). Storing the Leftovers Like many good casseroles, eggplant Parmesan makes great leftovers. It will keep in the fridge for up to 5 days....

Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks So pretty! Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. Elise Bauer They’re like deviled eggs, except they’re not deviled. I’ve also tossed some grated Parmesan into the mixture, because it just tastes good with the artichokes. it’s possible for you to leave it out if you want....

Runny eggs, steamed on a bed of sauteed vegetables. This is my lazy girl’s lunch. And who wants to eat a big plate of sauteed parsley? Elise Bauer But the real reason I love this dish? Because it tastes so good. Fresh Swiss chard is probably the most delightful leafy green you’re free to eat. Beautiful, happy, survived-with-winter, about-to-be-eaten Swiss chard.Elise Bauer Tender, not bitter, almost sweet in fact, and I’m convinced it’s got built-in seasoning....

She has been writing for Simply Recipes since fall 2019 and writing for various media outlets since 2006. Learn moreabout usand oureditorial process.

Elderberry jelly from wild elderberries, plus foraging tips. I can’t believe these elderberries have been there the whole time, right in front of me! If you do go picking, wear long sleeve shirt, a hat, and jeans. Elise Bauer You’ll want to cut the cluster from its base. Do not process the leaves or stems, as they may contain problematic alkaloids. An Exquisite Jelly From a Special Fruit So, what do they taste like?...

Experience Elise Bauer is the founder ofSimplyRecipes.com. Elise grew up in a large family, the eldest of six. Elises recipes use mostly whole food ingredients, and only occasionally a few things from cans or prepared foods. Learn moreabout usand oureditorial process.

She is also a journalist and food writer. She will soon publish her next book, a food memoir. Accolades: Best cooking advice:“Every recipe begins with love.” Learn moreabout usand oureditorial process.

Elizabeth Brownfield is a writer, editor, and researcher specializing in travel, food, and lifestyle content. Experience Education B.A. in English and B.A. Learn moreabout usand oureditorial process.

Elizabeth MacLennan has worked as a fact-checker for Dotdash Meredith since 2021. Her area of expertise ranges from sustainability and environmental science to travel and culture. The articles she fact-checks focus on travel, sustainability, world cultures, and many other topics. She has also worked as an editor for academic journals, specializing in earth sciences and climatology. Learn moreabout usand oureditorial process.