Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Colorful and meatless, sweet and fiery, this sheet-pan dinner is an exuberant combination of cold-weather vegetables and warming spices that will perk up any weeknight. Although the recipe takes about ...

Bryan Gardner for The New York Times. Food Stylist: Brett Regot Bryan Gardner for The New York Times. Food Stylist: Brett Regot.

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.

Marcus Nilsson for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare).

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...