This versatile side dish of sauteed zucchini with corn and roasted peppers is a great complement to any entree. When your zucchini plants produce more than you can keep up with, this recipe is perfect ...

I love, love, love soup season!! There’s so many options that it’s hard to circulate my Fall recipes before the holidays are ...

The goal with these side dishes is to prep them on a sheet pan and let the oven take care of the rest. While you handle the other components of dinner, your summer ingredients like eggplant, squash, ...

This easy roasted zucchini, squash, and tomato side dish takes just 1 sheet pan and 10 minutes of prep. It’s one of my favorite healthier recipes for busy weeknights—loaded with veggies, tossed in ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. EGGPLANT STRATA Yield: 10 to 12 servings Olive oil 1 pound ricotta cheese Roasted Tomato-Garlic Sauce (see recipe) or 3 cups ...

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright ...

Toss eggplant with 1 tablespoon salt and set in a colander to drain. Add 3 tablespoons oil to the pot of a 6-quart multicooker set to Sauté. When oil is hot, add onions. Sauté, stirring occasionally, ...

Zucchini is the blessing and bane of a garden. In high season, my friend “gifts” boxes of her prodigious crop on her neighbors’ front steps and in the back seat of unlocked cars. What to do with all ...

Cook's notes: You will need a Le Cruset terrine mold or 8-inch cake pan. Springform (side release) cake pan would work well. Make cheese mixture: Mix all ingredients well in a mixer with a paddle ...