The other day I came home from the farmers market with so much zucchini the overflow from my refrigerator filled a big bowl on my counter. Every time I walked by I was torn between admiring the still ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Italian regional cuisine has always fascinated the world thanks to its vivid colors and pungent flavors. In ...

The recipe is from Mario Batali, who says: In this recipe, I don't stuff the blossom (be sure to remove the stamens) with the typical soft cheese. Instead, I use a combination of grated Parmigiano and ...

Not sure how to cook zucchini flowers? Deep-frying is a tasty idea. Bright-yellow zucchini flowers are nearly irresistible to farmers-market shoppers. Yet, many people don't know what to do with them ...

Southerners know that everything tastes better when it's fried. We know it's not the healthiest way to cook, but we'll just leave that alone for now. Whether it's fried chicken, chicken fried steak, ...

When picking yellow squash, look for ones that are firm and slightly heavy. They shouldn't be too soft or hard. Smaller ...

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 ...

I would argue that a crispy parmesan coating makes just about anything taste better. That’s even more true for zucchini, and especially handy at the height of summer when the squash is so plentiful ...