What’s in season: One of the quintessential vegetables of summer, zucchini, and other summer squash are now filling market stands. There are a number of varieties of the summer squash beyond classic ...

Many home cooks opt for small-sized summer squash, like these from Pitney Meadows Farm stand in Saratoga Springs. Book cover for "Perfectly Good Food" by Margaret Li and Irene Li. Grilled costata ...

With spring being so fickle some days, having us chilled to the bone with cold temps still hanging on, sometimes it's hard to remember sunnier, warmer days are coming. It won't be long before daylight ...

In a sauté pan over medium heat, cook the shallot, garlic, zucchini and yellow squash in the olive oil until vegetables are soft. Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp is ...

Zucchini can be a “burden” — you plant a few seeds and then come August find yourself with dozens and dozens of summer squash and no new ideas for using them. You try to give them away, but almost ...

It’s easy to confuse cousa (aka kousa or Magda squash) with spaghetti squash—they look nearly identical! However, cousa’s flesh and seeds are edible. This Middle Eastern variety has very thin skin and ...

Zucchini is as versatile as it is popular. Enjoy it raw in salads, sautéed, grilled, baked or fried. Zucchini can even be shredded and used to make muffins, cakes or breads. Read on for advice on ...

Quick-cooking and delicately flavored, yellow summer squash and zucchini are favorites in Mediterranean cuisines and perfect for a light side dish. To create a fresh, simple recipe, we started with ...

Zucchini is a summertime staple. And with just one simple technique and three ingredients— zucchini, salt and oil — you can transform the crisp vegetable into a tender, perfectly caramelized side dish ...