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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Preheat oven to 400F. Cut eggplant in half lengthwise. Place cut-side down on non-stick baking sheet. Prick with fork. Bake until soft and begins to char (30-40 mins). Cool eggplant. Scoop out pulp and combine in blender with garlic, tahini, lemon juice, salt, cumin, and paprika. Puree until smooth. Stir in parsley and pine nuts. Drizzle a small amount of olive oil over the top.