This dish exemplifies Sicilian cooking, especially in the late-summer months, when eggplant, tomatoes, and peppers are at their best. The same kind of summer-vegetable preparation also appears in French ratatouille. But the difference is that the Sicilians make it agrodolce, sweet and sour: cooking some vinegar and sugar, then tossing with the vegetables. The acidity in the vinegar hinders spoilage, and in hot New Orleans summers, this dish keeps well without refrigeration. Caponata requires a lot of preparation, but once done it keeps well in the refrigerator for up to ten days, and freezes well, so it makes sense to make a big batch. It is a very versatile dish—as an appetizer with some cheese, as a side dish, or as a delicious sandwich stuffer. Actually, it improves if left to steep for a while. I love it at room temperature with a piece of grilled meat or fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.