The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged…
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly…
This dish plays on the sweetness and fruitiness of plump zucchini. Scoring the flesh in a crisscross pattern creates crevices…
Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it’s hit with…
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is…
Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it.…
A beloved Australian staple, a zucchini slice is an eggy, frittatalike lunchbox staple that’s baked until it’s firm enough to…
The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law…
While scampi are a type of crustacean (also known as langoustines), the word has also come to refer to the…
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that…
Zucchini shines in this take on panzanella, a Tuscan bread salad that didn’t include tomatoes until the 16th century. Earlier…