The most common summer squashes are green zucchini, the light green flying-saucer-shaped patty pan, and the gooseneck-shaped yellow crookneck. More obscure varieties with different flavors and textures can be found at farmers’ markets. One of my favorites is Costata Romanesco, a ribbed, mottled-green, zucchini-shaped squash. It has a sweet flavor and a texture that doesn’t break down while cooking. Choose small, firm squash with bright skin. Larger ones tend to be watery and seedy. Wash the squashes or rub them clean with a damp cloth. Trim off and discard both the blossom and stem ends. Once cut, squash can be stored in the refrigerator under a damp towel for several hours. The blossoms of summer squash are good to eat as well. Trim off their stems and shake them well to rid them of any bugs they may be harboring. Chop the blossoms, sauté them, and add to an omelet, a pasta sauce, or a risotto. Or cook them whole, stuffed with cheese perhaps, and poached, baked, or dipped in a simple batter and fried.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.