Eggplant is one of those culinary chameleons that can take on the flavors of just about any cuisine. Italian? Bring on the mozzarella. Japanese? Hello, miso. Indian? Israeli? Sichuan? Azerbaijani? All good. The humble eggplant has an awful lot of stamps in its passport. So let's look at our favorite eggplant dishes in the city. More

We didn't purposely move into our offices in the Chinatown/Little Italy neighborhood last year to be closer to Torrisi Italian Specialties, but it sure worked in our favor. Torrisi's little sib Parm opened next door last November by the same two classically trained Italian-American chefs Rich Torrisi and Mario Carbone, who are elevating comfort-foody dishes with sophisticated cooking techniques (does anyone in Little Italy use a CVap oven to make pork chop pizzaiola?). They've got a whole selection of nightly specials, from Italian Thanksgiving on Thursdays to Chinese on Sundays. Check 'em all out. More

There's probably nothing duller than steamed cauliflower—which is why cauliflower in just about any other form gets us so excited. Roasted or fried, it turns crisp-tender with irresistible nutty brown bits. Blended with cream or butter, it becomes rich and silken, a decadent soup or purée. And that's just scratching the surface. We've had excellent cauliflower dishes in New York from chefs of all culinary persuasions. Here are ten of our favorites. What's your favorite cauliflower preparation? More

Parm, the new sandwich and lunch shop from the gentlemen of Torrisi Italian Specialties, officially opens today next door to that restaurant. We were lucky enough to get a sneak preview yesterday. Here's what to expect. More