To begin this dish, lightly oiled slices of eggplant are spread on a tray and baked. Far easier than cooking them the conventional way (in batches in a skillet), this approach is healthier, too, since...
I peel the asparagus stalks for this recipe (so they are completely edible) and cook them in just enough water so that most of it has evaporated by the time the asparagus is cooked, thus preserving the...
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
These potatoes are a standard item on most bistro menus. Cut into little cubes, they can be sautéed in just a few minutes.