Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.
Don't forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get gobbled up quickly because it satisfies on those levels.
One bite of this moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. —Marge Nicol, Shannon, Illinois
Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.
