Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.

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.

Here’s a sexy dessert that puts the night back into nightshade. Eggplant that cooks up like a fruit turning it into a French tarte Tatin.

Get some tips for heating up tortillas to get rid of the raw flavor they sometimes have.

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!...

Watch food editor Gina Marie Miraglia Eriquez, our resident baking expert, demonstrate her favorite tips and tricks for making cupcakes.

Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Puréeing the humble squash with lime juice, sugar, and ice magically transforms it into a pretty green slushy treat that is just sweet enough.