Recipes, Redux

I've tried my hand at a few new recipes, courtesy of Epicurious.

Grilled Eggplant Parmigiana

Ingredients (4 servings):

• 1/4 cup olive oil
• 2 garlic cloves, finely chopped
• 1/4 teaspoon dried hot red-pepper flakes
• 1 (15-ounce) can crushed tomatoes
• 1/2 teaspoon salt
• 1/4 cup coarsely chopped fresh basil
• 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
• 4 small Italian eggplants (1/2 pound each)
• 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Recipe:
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Recipe Roundup

Although I have not hosted any dinner parties lately, I have, with the help of my trusty Epicurious app, tried my hand at a few new recipes over the past few months. It's been fun to broaden my horizons, and test out some new flavors and techniques.

Here is a sample of what I've been cooking lately, in chronological order: