Zucchini is abundant this time of year and if you find you still have some in your garden, this fritter recipe is simple and will help you use up the remainder of that crop. Zucchini is healthy and ...

You could leave all that extra squash on the neighbor’s porch, but here are a few alternatives. The first recipe comes from Alice Waters’ “Chez Panisse Vegetables” cookbook. It was recently included ...

Tomatoes are summer’s glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can’t beat it for versatility. If you’ve got a perfectly ...

Everyone loves a good Stanley Tucci recipe, food story, or kitchen tip. As it turns out, one of his latest shares offers up all three on a silver platter—or in this case, a non-stick pan from his ...

Beth of Hungry Happenings says these festive, football shaped appetizers are a ton of fun to make with a group. "They are the perfect party food for football fans who want to enjoy something out of ...

I have long loved fritters of any kind. From apples and bananas to corn and crab, the possibilities are nearly endless when it comes to turning any vegetable, many fruits, as well as seafood, into a ...

Zucchini is a staple in kitchens and markets throughout the warmer months, and home cooks are always on the lookout for new ways to enjoy this versatile vegetable. Crispy zucchini fritters, to the ...

1/2 to 3/4 teaspoon minced jalapeno 2 tablespoons flour 1 egg, beaten 1. Shred the zucchini and put it in a colander. Sprinkle generously with salt, mix well and set aside for at least 30 minutes to ...

5 1/3 ounces (150 grams) manouri cheese (or feta if unavailable), crumbled 1. Make the sauce: In a small bowl, mix together the crème fraîche, chopped cilantro, one-half teaspoon ground cardamom, 2 ...

Preheat the oven to 350F. Using a hand held grater with the large holes, grate the zucchini into a clean cloth. Carefully squeeze out the liquid and discard the liquid. In a mixing bowl, combine the ...

Combine the zucchini, eggs, parsley, parmigiano, and extra-virgin olive oil and stir until the zucchini is coated. Season generously with salt and pepper. Add 3/4 cup of the flour just a sprinkle at a ...