









It’s remarkable how the most ubiquitous, seemly mundane ingredients can be utterly transformed with a fresh perspective. For example, eggplants show up in nearly every culture, every grocery store, and every cookbook. For the wide range of varieties available across the world, accompanied by the distinctive palate of flavors that each locale prefers, there’s truly an eggplant preparation for everyone. Despite the abundance of options, it seems we’re drawn back to the same recipes time and again, sticking to the familiar for the sake of simplicity. That was certainly the case for me, which is why the promise of an all-eggplant cooking class held both intrigue and skepticism. What new was there to learn about this staple vegetable that I naively presumed had already divulged its culinary secrets long ago?

The one way I would never have attempted to cook an eggplant turned out to be one of the most revolutionary. Believe it or not, steaming these burnished violet nightshades created one of the most superlative eggplant dishes to hit my plate in years. Previously ignorant to this dramatic metamorphosis, the idea of steamed eggplant sounded about as appealing as stewed gym socks. On the contrary, the softened and shredded fruit is downright silky, luxuriously caressing the tongue with unexpected richness.
Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat. Such complex flavors seem to contradict the simple procedure, but that’s the true beauty of this secret formula. This radical departure from the standard menu was right there all along, hidden in plain sight
Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat.
Adapted from Chef Philip Gelb
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

Nourish Bowl from Nourish Cafe

Leafy Love Falafel Bowl from Liba Falafel

Hummus Bowl from Peas and Love

Mushroom Jook from Ireh Jook

Harvest Bowl from Veggie Grill

Acai Bowls from Arch Cafe
Once relatively unheard of in the US, the popularity of hummus has risen to astronomic new heights within the condiment hierarchy. Now rivaling longtime champions ketchup and salsa for top honors, it’s more noteworthy when you can’t find this beloved dip at any establishment selling food. No where is the craze made clearer than in the mainstream marketplace, where even corner store bodegas are likely to carry at least one or two brands. For that matter, there’s a good chance you can even scrounge up a package of the creamy chickpea puree at your local drug store, right alongside the emergency rations of plain saltine crackers and white bread. It’s impossible to escape, as if anyone would ever want to, but such an overwhelming abundance of options does make it challenging to weed out the winners and losers in the field.
Hope Hummus sets itself apart from the pack by blending up unique yet approachable flavors that offer a delicious departure from the average bean dip. Sure, there’s still the austere plain and garlic options for the traditionalist, providing a solid standby for the pickiest palates, but greater gustatory adventures await the more intrepid eater. Heat things up with Thai Coconut Curry or Sriracha hummus, or explore new territory entirely with sweet Dark Chocolate hummus.

Though I can’t claim to have experienced the full range of inventive combinations, it’s only a matter of time before I can hunt them down, since my initial experiences have proven so gratifying. Picking favorites is never easy, but I need to give a special shout out to the Kale Pesto hummus, which combines everyone’s favorite leafy green superfood with basil pesto, lending vibrant, fresh flavor to this coarse blend. Primed for any party platter, it also strikes me as a promising candidate for enlivening creamy pasta sauce or topping a bowlful of piping hot tomato soup. Speaking of hot, Spicy Avocado hummus lights a smoldering savory flavor with piquant jalapeno peppers, tempered by creamy avocado. Though not nearly a five-alarm fire, it certainly boasted a well-defined spice that would appease any heat seekers in the crowd.
In this booming category, surprisingly few variations can be found on the classic staple, despite increasing demands. Hope Hummus is one company clearly thinking outside the plastic tub while always emphasizing high quality, organic ingredients. For a quick fix snack, consider branching out and trying their fresh twists on hummus next time.
Batten down the hatches and hide the good porcelain; the holidays are here again. Ready or not, Thanksgiving hits in just over a week, throwing cooks and eaters across the country into a predictable annual frenzy. If your menu is already planned and locked down, you’re probably sick of reading the incessant recipe suggestions churning out of every food publication, online, in print, on TV, over the radio waves, and beyond. If you’ve been remiss in your advanced preparations, your blood pressure is probably spiking to greater heights with every mention of yet another overly complicated, time consuming new dish to consider adding to the elaborate affair.
Let’s take it back a step, shall we? Eight days is still plenty of time from either perspective, whether you need to get your act together or just stick to the script. No matter what, you’ve still gotta eat in the meantime.

There’s enough to stress about without adding another random recipe into the mix, so I’m not saying this is one for the Thanksgiving table. It does just happen to fit the theme beautifully, incorporating seasonal root vegetables into an easy condiment that would be just as home atop crackers as it would alongside your festive roast of choice. Ruby red, it glistens with the same luminosity as cranberry sauce, but shines with an entirely unique earthy yet sweet and zesty flavor. Beet marmalade was one of our top selling items at Health in a Hurry, and it remains a nostalgic favorite of mine. It’s the one single dish that I can point to that finally converted me from beet hater to lover.
I deeply regret not writing down that secret formula before the restaurant closed, but the good news is that it’s such a simple concept, it doesn’t take much effort to recreate a very close proxy. Caramelized onions lay down a rich, savory baseline, while jazzy orange peel hits the high notes, complimented by the sweetness of maple syrup. Perhaps an unlikely combination on paper, the final flavor sings with a resonance that far exceeds the sum of its parts.
I’m not saying you should save it for Thanksgiving… But I’m not saying it would be a bad guest at the table, either.
Caramelized onions lay down a rich, savory baseline for this rich beet spread, while jazzy orange peel hits the high notes, complimented by the sweetness of maple syrup.





