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While we've entered the autumn season technically, the long stretches of hot, dry weather have played with the harvest calendar. Late summer vegetables like zucchini and eggplant are still going ...

When I was growing up, my mother didn’t make baba ghanouj much. “I baked it a few times, and it just didn’t have that smoky flavor,” she told me recently, referring to the dish’s main ingredient, ...

We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal ...

From classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. Find other dishes of the week here. This week, we’re sharing a recipe that hummus fans ...

Though not typically found in traditional baba ghanouj, I add a little yogurt here to add more tang and give the spread a creamier texture; leave it out, though, if you’d like to keep the dip vegan.

Our girl Ina Garten loves a low-stress meal for a party, so it's no surprise that she's talented at putting together mesmerizing and easy hors d'oeuvres with a few store-bought ingredients. In an ...

Tahini is a terrific condiment that is made from grinding sesame seeds into a paste. The paste adds a warm, nutty flavor to Mediterranean dishes like hummus and baba ghanouj. Most grocery stores carry ...

When I was growing up, my mother didn’t make baba ghanouj much. “I baked it a few times, and it just didn’t have that smoky flavor,” she told me recently, referring to the dish’s main ingredient, ...