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magazine homemade tagliatelle with zucchini flowers and cherry tomatoes
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
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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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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
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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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italian food, pasta recipes, dinner, first course, meat recipes, tagliatelle recipes, fettuccine recipes, main course, kid-friendly recipes, citrus recipes, orange recipes, butter recipes, prosciutto recipes, bacon recipes, heavy whipping cream recipes, parmesan recipes, cheese recipes, family reuni
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Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
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Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
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Since the steaks need to marinate overnight, start this easy recipe today and enjoy it for Sunday brunch.
Bon Appétit
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The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
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One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
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When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
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In Italy, fried zucchini blossoms are the jalapeno poppers of the jet set.
Adam Rapoport
Videos
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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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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.