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

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 ...

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

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 ...

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.

Add the orzo and garlic, and cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, water, chiles and Italian seasoning, and bring to a simmer. Cook, ...