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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
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The haloumi and anchovy sauce make this a substantial dish that can stand alone at lunch.
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
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This cake is similar to a rum cake, but you substitute orange juice for rum.
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Deviled eggs made with ranch dressing, sweet pickle relish, and sweet and tangy salad dressing are angelically easy to make.
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Zucchini bread lovers, meet your new boyfriend.
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Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.
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The beauty of this frittata: The leftovers make for a delicious breakfast.
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Fresh orange zest perfectly complements these chocolate chip zucchini muffins free of dairy and gluten and topped with a sweet glaze.
cooking.nytimes.com
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all
cooking.nytimes.com
Zucchini remains in the farmers’ markets into the fall Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes The days may be cooler now, but the dish will remind you of summer.