I made my mom's vegan, gluten-free, eggplant curry and it's so easy I barely had to do anything. The curry only uses eggplant, tomato, and onion, as well as a few spices already in most kitchens.

Only mildly spicy, this beef and eggplant curry hits the spot when it’s cold outside. (Gretchen McKay/Pittsburgh Post-Gazette) The best tasting foods are often the family favorites our mothers and ...

There’s a misconception about vegetarian cooking, that it’s “insubstantial, lacking in flavor, or somehow not ‘proper food,’” said Hugh Fearnley-Whittingstall in River Cottage Veg (Ten Speed Press).

This dish gets its umami from soy, fish sauce and dried shiitakes, which are more flavorful than fresh shiitakes. Kabocha squash and onion provide sweetness and help balance the curry paste. The ...

Who says curries need meat? In this Indian-inspired vegetarian recipe from America’s Test Kitchen’s new “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat” ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

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Process all the chutney ingredients in a food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. (Chutney can be refrigerated for up to 1 day.) For the curry, pulse diced ...