After making such a delicious and simple meal with my garden-fresh summer squash, I decided the trek home would again be worth my while in order to get my hands on another great veggie: white eggplant. While both kinds are great when grown in your own backyard, the white eggplant variety produces many more individual eggplants — the five pictured above are just a quarter of what is on the plant on any given day.

Eggplant holds up great on the grill. You can have it as an appetizer, like in Bobby’s Spicy Hoisin Glazed Eggplant or Giada’s Grilled Eggplant and Goat Cheese Salad. Or use it in classic (and cheesy) Eggplant Parmesan. Grilled eggplant also gives a great smoky flavor to Baba Ghanoush.

In order to really showcase the eggplant, I chose to serve it marinated in a miso glaze and grilled.

Read more »

With most of the country in the middle of a heatwave,  it’s just too hot to cook. But you still need to eat, of course. Here are some beat-the-heat recipes that will have you feeling cool in no time.

Make a quick and refreshing Watermelon Salad from Food Network Magazine. Chilled watermelon and bright blueberries make a perfect afternoon snack or side dish. Just toss with mint and lemon juice for a tangy treat. Read more »