Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
Author: Nancie McDermott
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Georgia Downard
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly...
Author: Bon Appétit Test Kitchen
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Ruth Cousineau
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes...
Author: Katherine Sacks
Author: Gayle Pirie
The soup can also be served warm.
Author: Tori Ritchie
Author: Katherine Sacks
Author: Andrea Albin
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing....
Author: Drew Ramsey, M.D.
This golden jam condiment gets its name from yellow squash, lemons, and ginger that are simmered until sticky.
Author: Fredéric Morin
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.