Squash

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Here's how to buy, store, and cook with winter squash, in season in October.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

Puréed squash: It's healthy, it's sweet, and it's the best breakfast you're not yet making.

Need a remedial class in cooking with butternut squash? This is the guide for you.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

Get in the mood for fall this year with a traditional Bavarian-style märzen lager, a rich, versatile beer that's taking American craft breweries by storm.

When fall chill sets in, you'll want to know how to make a warming morning brew at home (that doesn't involve pumpkin).

You've tried pumpkin seed oil and love it. It's time you try butternut squash seed oil with everything from salads to stir-fries and yogurt.

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Here's how to buy, store, and cook with zucchini, in season in July.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.