Donatella Arpaia has fond memories of a dramatic salad. “I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta,” Arpaia, a lawyer turned ...

This post originally appeared on Food52. Maybe you have an avowed zucchini hater on your hands and you are determined to prove him wrong. Or your garden is exploding. Or your neighbor’s garden (or C.S ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. I’ve applied the simple tricks Molly has taught me through this recipe to other recipes, like ...

Ample bunch of fresh mint leaves, plus more torn leaves for garnish 1. Marinate the Feta: At least 1 day and up to 2 weeks before serving, place the feta in a 16-ounce jar. Add a generous amount of ...

Ginger-Marinated Zucchini With Lime Yogurt is a dish chock-full of contradictions, which might not exactly make it sound like something you’d want to try. But bear with me. Its flavor base relies on ...

Harvesting zucchini becomes a Goldilocks moment of when to pick it. Zucchini should be neither too small nor too big but just right; no longer than 6 to 8 inches is ideal. Those jumbos that get away ...

When it comes to summer produce, zucchini never gets much love. I admit I was part of the problem...until I tried this marinated zucchini with hazelnuts and ricotta recipe. If all summer squash were ...

Ginger-Marinated Zucchini With Lime Yogurt is a dish chock-full of contradictions, which might not exactly make it sound like something you'd want to try. But bear with me. Its flavor base relies on ...

Donatella Arpaia has fond memories of a dramatic salad. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," Arpaia, a lawyer turned ...

This recipe gives plain zucchini a lot of sesame flavor with a 30-minute marinade. The recipe also shows how cutting out the watery, seedy center of zucchini can produce a firmer texture once the ...

Donatella Arpaia has fond memories of a dramatic salad. “I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta,” Arpaia, a lawyer turned ...