Heat the oil in a 12-to-14-inch sauté pan. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent. Add ...

Dr. Perumbuduri confirmed that I was a vata: prone to stress, irregular sleep patterns, and an obsession to know and absorb ...

A gift certificate for a foodie mom who is up to date on New York's in demand restaurants is a perfect Mother's Day gift.

Takeshi runs a coastal Italian restaurant when Kazuyoshi returns home from Italy. The two are reunited for the first time in 7 years but their once intense relationship is soured by Takeshi's ...

Preheat oven to 450 degrees. Heat a grill to medium-high. In a medium bowl, toss peppers with 2 tablespoons oil and a pinch salt. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and ...

A great way to experience “insider” Sicily and its intriguing cuisine is with a unique cooking class held in one of the ...

Las Vegas may be synonymous with shotgun weddings and hazy casinos, but look beyond the Elvis impersonators and you'll find a ...

Aubergine is always the mainstay of a caponata, but you can replace the courgette with more aubergine, peppers or fennel if that takes your fancy – fry the latter two with the onion and celery ...

Siciliainbocca in Prati feels like one of Palermo’s bustling markets, and it’s one of the better dinner spots in Rome.

This classic Mediterranean aubergine stew, caponata, is as tasty as it is versatile. Serve hot with couscous or crusty bread, as an accompaniment to lamb or chicken, or have cold with salad or ...

Nero d’Avola is also excellent with caponata, in which case the balance between sweet raisins and savory capers permeated by eggplant and vinegar is a terrific match. It even does well alongside ...

Heat the oil in a 12-to-14-inch sauté pan. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent. Add ...