When May rolls around and the squash begins to blossom, I’m ready to start stuffing and frying. If you’ve never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over.
Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yellow squash. The excellent topping: crispy fried capers. This is collaborative ...
While big squash, like butternut, can be sliced and fried, I prefer to use a combination of zucchini and yellow squash for this, as their moisture content and size make them ideal for breading and ...
Yellow squash (also known as summer squash) is a mild vegetable that's harvested when immature and while the rind is still tender and edible. It cooks up easily and takes on the flavor of the food ...
What’s in season: Before zucchini and other squash begin to flood market stands later in the summer, you can find their vibrant orange and yellow preludes — squash blossoms. The large but delicate ...
Fried zucchini is a Southern delicacy, but not all fried zucchini recipes are created equal. This one is delicious. Salting and sweating the zucchini before frying pulls most of the extra moisture ...
Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored. That beauty makes ...
The summer season is winding down, leaving us with a bevy of squash to make sides and soups for the early, yet still warm, fall days. While browsing my local farmers market in the past couple of weeks ...
As I mentioned a few weeks back, one of the great things about a small, backyard garden comes at mealtime. The fresh vegetables can be extraordinary when cooked right and especially when cooked right ...
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