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magazine cookingclub 2008 06 mini zucchini and goat cheese tarts
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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.
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Serve this small plate (or meze) with two others—Flaky Cheese Rolls and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.
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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
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This pecan cake is hit with zucchini and a hearty dose of cream cheese frosting.
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A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.
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Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.
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This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
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A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
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