Eggplant caviar has a great ring to it. Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, serves it with fresh Italian basil leaves and feta cheese for an herby appetizer. She says you can make this dish with Italian, Vietnamese, Thai, or Middle Eastern flavors depending on your preference.
Today’s Mocha Ice Cream Pie with Biscotti Crust combines two lovely breakfast items into an even lovelier dessert.
It comes from the book Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More!, written by Lindsay Landis and Taylor Hackbarth.
Looking for a way to use up those last summer apricots? Try Michael Chiarello’s Apricot Hand Pies, from his book Live Fire.
Live Fire explores cooking with a variety of hard-core outdoor grills. Chiarello makes these pies in a hot box (known otherwise as a box roaster or a Caja China). Originally used to prepare whole, charred pigs, it’s a large box made of wood and metal. You put the pig (or pie) inside, close the box, and burn charcoal over the lid.
Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Jack Bishop is the author of “A Year in a Vegetarian Kitchen” published by Houghton Mifflin. He first shared this recipe for Shredded Zucchini Frittata with Parmesan on July 24, 2004.