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Ann Hodgman on how to bring that true smoky flavor to eggplant
From Ann Hodgman, author of "Vegan Food for the Rest of Us"
A nice, multi-textured hit of fall flavor that's a breeze to pull off, from the editors of Martha Stewart Living
Chef Tommy Banks' family-run pub in Yorkshire, The Black Swan at Oldstead, has been named "Best Restaurant in the World" by Trip Advisor
"You can cut a cauliflower into thick slices and call them steaks, but they are NOT steak"
Use pecans or walnuts for these lightly sweetened spiced nuts
A side dish that's perfect for holiday dinners
A simple version, but it gets the job done, thanks to Ann Hodgman
From food writer Sarah DiGregorio, a rich, complex stew thanks to gochujang, a Korean chile paste
Perfect for entertaining through the fall, this martini tastes just like pumpkin pie
Featuring a very slightly sweet and powerfully spicy Korean chile paste, from cookbook author Melissa Clark
This velvety cheesecake from cookbook author Melissa Clark is made with toasted coconut in the crust, plus a shaggy garnish of shredded coconut on top
Make your morning oatmeal a little more indulgent by preparing with coconut milk and pumpkin pie spice
From cookbook author Melissa Clark: A creamy, gently sweet soup, finished with lemon juice and zest
A layer of creamy pumpkin pie filling is sandwiched between layers of vanilla cheesecake for a memorable holiday dessert
