Here is another unusual preparation of zucchini that will heighten your appreciation for a wonderful vegetable that is often abundant and underused. It’s my simplified version of a traditional method—in escabesce—in which sautéed zucchini is marinated in vinegar with fresh mint. Here, zucchini and scallion slices caramelize slowly in a skillet, are quickly coated with sizzling vinegar, and are tossed with fresh mint. The resulting layers of flavor are distinct but harmonious. This is a versatile addition to your repertoire of fresh-from-the-garden recipes. Made ahead and served at room temperature, it’s a lively side dish all summer long, especially good with anything off the grill.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.