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.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.