Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Serve with plantains, refried beans, and red onion escabeche.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This shows just how perfumed basil is.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
There's nothing quite as homespun as a bowl of tomato soup with a classic grilled cheese sandwich.