Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Ingredients: 2 medium eggplants (about 2 1/2 lbs.), trimmed and cut crosswise into 1/2-inch rounds 2 tbsp. kosher salt 1⁄2 cup olive oil 1 cup finely chopped red bell pepper 1⁄4 cup sherry vinegar 1 tsp. sweet paprika 1⁄2 cup roughly chopped flat-leaf parsley 1 tbsp. fresh lemon juice

Lobster and Grilled Corn Panzanella

Ingredients: 1/4 cup white wine vinegar 1 clove garlic , minced 1 tablespoon fresh tarragon , finely chopped 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/8 teaspoon ground black pepper 1/2 cup extra virgin olive oil

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