It's the season of the zucchini. The prolific, green, slightly sweet, slightly nutty summer squash abound in the garden, at the farmers market and in your CSA box. Mostly, zucchini will be consumed ...

These zucchini-loaded veggie burgers are too tender for the grill grate, so they’re cooked on a griddle, but they get a great kick from smoked paprika. 3 pounds zucchini, sliced into 1/2-inch-thick ...

In a shallow dish or bowl, whisk together the eggs, cream, milk, pumpkin pie spice, pumpkin puree, maple syrup, and salt. Heat a nonstick skillet or griddle over medium heat. Working in batches, ...

1. Preheat your oven to 350F. 2. Peel the squash and cut into ½ inch wedges like you would with a pear. 3. In a bowl, toss the squash with a liberal amount of olive oil, the epazote and season with ...

Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold ...

GOLDEN VALLEY, Minn. - As we head into the holiday season, sweet treats and many food indulgences abound. Chef and author Beth Dooley joins the American Heart Association to remind Minnesotans to ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Mix the flour, cornmeal, buttermilk and boiling water to a dough and knead for about 5 minutes. Place in a bowl and cover with cling, leave for an hour. Roll out the dough as thin as you can and ...

4 squash blossoms 8 corn tortillas-6” round 1 cup Shredded Jack or Mozzarella Cheese As needed extra virgin olive oil To taste salt and black pepper Clean the squash blossoms by removing the stem and ...