Complex layers of flavor come together in this easy recipe. In this smoky eggplant dip inspired by baba ghanouj, Chef Jean-Georges Vongerichten grates raw ginger on top to add a fresh, surprising heat ...

A dip is no fair weather friend. Dips have always been there for me. Summer party on the roof? Dips. In charge of the appetizer spread for any major holiday back at my parents’ house? Dips. A second ...

Before Barefoot Contessa became a cooking show on the Food Network it was the name of Garten’s specialty food store. She spent decades as the owner and operator. Along the way, she made a name for ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 3½ cups dip; serving size ½ cup 2 ¼ pounds eggplant (2 large or 3 small American/globe eggplants) 1 cup plus 4 tablespoons ...

Kashk e Bademjan is a traditional Persian eggplant dip that combines roasted eggplants, caramelized onions, and a tangy dairy ingredient called kashk. It’s simple, rich in flavor, and comes together ...

Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, ...

Eggplant was made for the grill, which isn't surprising since the cuisines that celebrate the meaty vegetable -- in North Africa, the Mediterranean, the Middle East, the Balkans -- also have a ...

Chef David Chang shares his recipe for charred eggplant dip. Summer is here and chef and restauranteur David Chang is sharing one of his favorite recipes to make on the grill. Chang describes his ...

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