- Merrill Zucchini, mint and chili are a trifecta to which I've always gravitated -- the pleasant blandness of summer squash proves a great foil for the searing heat of chili and the sweet perfume of mint.
• Snap off the tops of the beans. Melt the butter in a skillet, add the beans, and cook them over a medium to medium-high flame, stirring, until they begin to brown. • Lower the flame, cover, and cook
Author Notes: This dish falls into the asparagus comfort food category in my mind. Its flavors are sweet, salty, and deep. The mushrooms help it feel satisfying and filling. But the star is the green asparagus.
Author Notes: This is a simple and delicious summertime salad to have up your sleeve. When creating it, I intended to grill the avocado, corn, poblano, and red onion but then turned to my broiler instead.
• 1/4 cup tamari or soy sauce • 2 tablespoons loosely packed cilantro leaves • 1 tablespoon rice wine vinegar • 1 tablespoon toasted sesame oil • 1 1/2 medium-size cloves garlic • 3/8 ounce fresh peeled
Author Notes: Tortilla Española, or Spanish omelet, is hands down the most commonly served dish in Spain. The quintessential tortilla contains potatoes and onions, but there are lots of variations of and
Author Notes: A sweet zucchini preparation I learned on my grandparents' farm during the summer when I was growing up. The recipe I've adapted it from is long since missing---this is my best re-creation
Author Notes: When you just can't look another zucchini in the face, put it on a pedestal. Raw zucchini can be spongy, bitter and strangely sticky, so pamper it like Patricia Wells does here, by shaving
Author Notes: Yes, the idea of grilling avocado seems really weird. But trust me: It's worth the risk. This "guacamole" is a warm, herby, cheesy spread that will make you think of avocados in a whole light.
Serves: 4 Prep time: 10 min Cook time: 25 min For the Thousand Island Dressing 3/4 cup Duke's Mayonnaise • 3 tablespoons Heinz All Natural Ketchup • 1/4 cup homemade bread and butter pickles, minced 1
• 3 medium, mixed summer squash (such as zucchini, yellow, pattypan), cut lengthwise into 1-inch wedges • 3 tablespoons olive oil, divided • 1/2 teaspoon lemon zest plus lemon wedges for serving • Kosher
Author Notes: I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity...it just seems that when you add bacon to almost anything, the salty smokiness heightens