When fresh, locally grown summer vegetables are abundant I do everything I can to get them onto the dinner table, and I make ...

Cook squash and onion, stirring often, until squash is tender, about 8 minutes.Stir in garlic and cayenne; season with salt ...

Zucchini is kind of bland. It lacks the umami of tomatoes, the in-your-face sweetness of melons and stone fruit, and the tartness of some of my favorite berries. But there can be beauty in its ...

Heat 1 tablespoon olive oil in a large 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.

Cut squash into 1/4-inch thick slices. (Reserve bulbs and trimmed sides for another use.) Place a wire rack in a 12-inch skillet. Add water and bring to a boil over high. Working in batches ...

Have you ever tried it? According to Wikipedia, it is dish which contains eggs poached in the spiced mixture of olive oil, ...

Squash is full of water. You will grate it, salt it and then wring out the water before using it. Dad used more oil than I'll use. You only have to just cover the bottom of the skillet.

Cut the squash into thin slices, then give them a quick turn in a skillet along with thick wedges of red onion or halved shallots. Sautéeing the squash and onions help bring out even more of ...

Made with fresh, wholesome ingredients and minimal effort, this beef and butternut squash skillet is a one-pan wonder that brings together the heartiness of ground beef, the sweetness of butternut ...

1. Place the olive oil in a skillet. Heat until it shimmers. Then add the spiralized squash. Cook over medium-high heat until just tender. Allow the squash to develop a few scorch marks ...