Food In Many Forms

This recipe calls for a "fiery" tomato sauce, but I left out the green chiles for a more mild (but still flavorful) version. Shakshuka Ingredients: 1/4 cup extra virgin olive oil 1 small onion, diced 2 cloves garlic, minced 1 large bell pepper, diced 1 tsp ground cumin 1 tsp sweet paprika 1/2 tsp mild red pepper flakes, or more to taste 2 Tbsp tomato paste 28 oz canned chopped tomatoes, with their juice 1/2 tsp kosher salt Fresh black pepper, to taste 6 large eggs 2-4 Tbsp roughly chopped fresh parsley Directions: Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and saute for 2-3 minutes, until soft. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent. Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Next, add the tomato paste, and stir that into the mixture. Finally, add th

Last week, a good friend of mine texted me, "I just made a very involved pasta salad". At the time, I thought, "hmm, okay cool... random, send me the recipe." But now after having made said pasta salad, I realize how much that is the understatement of the year. "Very involved" is exactly how I would describe it. Don't believe the New York Times' estimated prep time of forty-five minutes - it took me closer to an hour and a half or two hours to make. But it is pretty delicious. And a ton of food.  Ingredients: 2 lb ripe campari tomatoes, cut in wedges 5 Tbsp Olive oil Salt and pepper 2 or 3 garlic cloves, pressed 1/2 tsp red pepper flakes (optional) 2 Tbsp capers, rinsed and chopped (optional) 2 medium eggplants, about 1 pound 12 oz whole wheat ziti or other short pasta 6 oz mild feta 1 small bunch of basil, for garnish Directions: 1. Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizz