Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
We're bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.
With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"
This recipe is actually not so much veggie spaghetti. It's more like veggie squiggles. So what the heck to do with it? Lotsa things.
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
Nothing helps a vegetable go down without a struggle like a little sweetness. We're particularly fond of this lovely zucchini delivery system.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It's even better.
Let's pretend, just for a moment, that we don't mind stereotypes, shall we? Though this sammie can still make The Woman hungry.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
Enchiladas that are not for the eminently indecisive, these offer you options galore--chicken, black bean, or some of each--tucked in a tortilla and smothered in sauce.
Traditional in Turkey, these zucchini fritters, made with feta and dill, put to use use the late-summer abundance of zucchini.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.