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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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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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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 punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
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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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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
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Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.
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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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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
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The Bon Appétit Test Kitchen
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Chris's Recipe Review: Mini Zucchini and Goat Cheese Tarts
Chris Hall
Cooking
Bridget's Recipe Review: Mini Zucchini and Goat Cheese Tarts
Bridget Moloney
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
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Bon Appétit
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Videos
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Make this recipe from Caesarstone and Bon Appétit
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Make this recipe from Caesarstone and Bon Appétit
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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We show you how to make Zucchini Flatbread.