This restaurant-chain classic can be as off-putting as a bad horror movie: drab colors, tough meat, and a main character -- the pasta -- with no bite.
Too often, eggplant Parmesan is a soggy, oily mess. And pasta with chicken and broccoli is heavy and bland. But after many tests in the kitchen, we've come up with recipes that give these simple, hone...
Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eliminate the frying, streamline the dish, and make it taste better than the original?
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