One of my favorite early memories of Rome is of a food and wine festival thrown by the kosher catering company Le Bon Ton. Members of the city’s Jewish community showed up in spades, dressed to the ...

Last summer I developed a recipe for oven-roasted okra, which was my way of celebrating one of my favorite vegetables. I love its slipperiness, crisp exterior, and simple, earthy flavor. Fresh okra is ...

This vegan crispy fried cauliflower is coated in a seasoned batter and deep-fried until golden and crunchy. With paprika, ...

It may be September but don’t tell the zucchini plants. With all this extra hot weather, it seems like my plants are just getting started!! I think that next to tomatoes and peppers, zucchini is the ...

Add half teaspoon of garlic powder, onion powder, or paprika to the batter. Stir in a few tablespoons of cornmeal for added crunch. Season the batter with Italian herbs and serve with marinara sauce.

Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin rounds, around ¼-inch thick. Layer rounds onto the prepared pan, seasoning vegetables with a sprinkling of salt between ...

The classic Southern dish does more than just nourish: It tells a bigger story of the Black American cooks who have preserved its legacy, while creating their own versions. By Kayla Stewart For the ...

Since Marcelle has a good crop of green onions, otherwise known as scallions, she decided to try this recipe from Saveur.Batter-fried scallions Makes 4 servings 1 cup dry white wine 1 cup all-purpose ...

From crisp and velvety fried artichokes to honey-soaked matzo fritters studded with pine nuts and raisins, the Jews of Rome have a centuries-long passion for frying food. This obsession is evident ...