Baked Ziti with Eggplant Recipe

By Joanne Bruno | December 17, 2012

Baked Ziti

Maybe this is just an Italian thing, but every year at Christmas my mother makes a cheese-studded baked pasta dish as an appetizer. By the time the main course comes around no one even wants to so much as look at the large hunk of roasted meat she has prepared. Rather than suggest for the fifteenth year in a row that she choose one or the either (as no one can possibly have room in their stomach for both), I’ve caved and come up with a lighter version of baked ziti that provides all the satisfaction of the real deal without making you feel like you’re headed into a food coma after eating it. This version is stuffed with smoky roasted eggplant and a slightly spicy sauce, so it’s big on flavor while cutting back a bit on all the cheese, making it the perfect touch of moderation in an otherwise totally indulgent holiday season.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blogEats Well With Others

Serves 6, adapted from Now Eat This! Italian


Autumn Ratatouille Recipe

By Joanne Bruno | October 29, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

Even though I love all of the components of a typical end-of-summer ratatouille on their own — eggplant, zucchini, bell peppers, tomatoes — something happens when they are brought together in stew form that spurs my disinterest.

Perhaps it’s that it just doesn’t feel right eating such a hearty thick dish while the days are still long and the heat is almost more than you can bear.

Enter this autumn ratatouille.  It incorporates some of fall’s best vegetables into it’s mix so that you can make it as soon as the temperatures start to dip.  Although after tasting it in all of its richly flavored glory…you might just be tempted to make/buy it year round.  Do it. I won’t blame you.

Photo: Joanne Bruno

Recipe adapted from Ottolenghi’s Plenty

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Asian Eggplant Stir Fry Recipe

By Joanne Bruno | May 24, 2012

asian eggplant stir-fry

This stir fry, rife with Asian flavors and loaded with eggplant, bell peppers, carrots will take under 30 minutes to prepare while leaving your taste buds satisfied with hints of sweet soy sauce and ginger. Serve over rice for a heartier addition to this adaptable meal.


Crispy Fried Eggplant Recipe

By Madeleine Ignon | October 17, 2011

fried eggplant and cheese

Photo: Madeleine Ignon

I love this time of year. As California simultaneously holds on to its summer and makes room for Fall, a lot of produce is in its peak. Eggplants are a great example; I am trying to use them as much as I can right now. I love their flavor and texture, but I also love that they are meaty and substantial. In this recipe, the round slices are sort of like patties-you could even make this into a delicious vegetarian sandwich. Read More


Soba Noodles with Eggplant and Mango Recipe

By Joanne Bruno | September 15, 2011

Soba Noodles with Mango

Photo: Joanne Bruno

It was a sad, sad day last weekend when I went to pick out the mango pieces from a fruit salad that my mother had bought for dessert so I could devour them all singlehandedly and found that all five of them were as unripe as mango-ly possibly. They were hard and dry; and had that bad chalky taste that mangoes unsuitable for eating tend to have.

To make up for the traumatic experience and so that I wouldn’t have to have the memory of those inedible mangoes forever engrained in my mind, I turned to this soba noodle salad.

Read More

Vegan Chickpea and Eggplant Stew Recipe

By Aine Carlin | June 27, 2011


Photo: Aine Carlin

For me, convenience food does not come pre-packaged and require minutes in the microwave. I don’t even own one of those crazy radioactive machines and never intend to buy one. Am I a food snob? Maybe a little but that’s not why I shun ready meals. The real reason I shy away from TV dinners is because they scare me a little – all those preservatives and masses amount of salt and sugar is not what constitutes a decent meal in my book. Read More

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