Eggplant surprisingly transforms into a fig-like preserve with notes of apple and pear. The foolproof biscuit dough takes just minutes to put together.

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.

Two cooks came up with four delicious, creative new uses for eggplant. Watch as this often-overlooked vegetable becomes the star ingredient for jelly donuts and a tarte tatin, then vote for your favorite!...

Food editor Kay Chun demonstrates how to make Korean Leek Pancakes from the cookbook Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee.

Cecilia Hae-Jin Lee, author of Quick & Easy Korean Cooking, shares some simple tips to help you make a great Korean meal with minimal effort, any night of the week....

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Cold Case Boozy ice pops may not be kid-friendly, but your inner child will certainly be delighted.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing.

Good-quality ingredients brought together with a minimum of fuss: Tender, delicate crab when teamed with homemade semolina, develops a certain swagger.