RECIPES

Note: This cake, with its subtle toasted nut flavor and moist buttery texture, is one of the few things I can’t resist, especially when it’s still warm from the oven. It’s also delicious made with hazelnuts or almonds in place of the walnuts. INGREDIENTS ½ lb. (two sticks) unsalted butter, plus more for buttering the pan 4 oz walnuts ¾ cup all-purpose flour 3 cups confectioners' sugar, plus more for dusting Pinch salt 1 cup egg whites (from about 8 large eggs) DIRECTIONS I

Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 cups crushed tomatoes (fresh or canned) 2 tsp oregano 2 tsp smoked paprika 2 cup basmati or jasmine rice 3 cups frozen vegetables 3 cups vegetable or chicken stock/broth To taste kosher salt As needed olive oil DIRECTIONS Preheat the oven to 425°F. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min. Add ri

Servings 10 INGREDIENTS 6 tablespoons extra-virgin olive oil 1 large onion, coarsely chopped 1 pound mild green peppers, such as cubanelles or Anaheims—stemmed, seeded and coarsely chopped Salt and freshly ground black pepper 1 ½ pounds plum tomatoes—halved, seeded and finely chopped 3 pounds small eggplants, peeled and cut into 1-inch cubes ½ cup canola oil, plus more for brushing 2 large eggs ½ cup milk One 16-ounce package phyllo dough DIRECTIONS In a large, deep skil