1Peel the eggplant and slice in 1/3rd” rounds. Marinate the eggplant with olive oil, chopped garlic, salt and pepper and ½ of the basil. Grill the eggplant until cooked through then cool.
2Slice the Backyard Beauties and mozzarella the same thickness as the eggplant. Gently toss the tomatoes and mozzarella cheese with remaining basil, olive oil, salt and pepper.
3Stack the eggplant, mozzarella and tomatoes in any order and as high as desired. Place the napoleons over the baby lettuces. Drizzle the napoleons and greens with a bit more olive oil and the aged balsamic vinegar.
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
Crossroads Episode 2: Sweet Connections
In a world full of conflict, desserts are the ties that bind us. Mariana Vieira introduces New Yorkers to a popular Brazilian treat, while Tomoko Kato brings a unique blend of Japanese and European flare to Brooklyn via her dessert shop. Read more.
Sweet And Sour Sauce
This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.