Because it's mostly water, zucchini often takes an unintended trip to the steam room in your skillet, leaving you with limp, ...

What an indulgent steak recipe! The cooking method really gives the outer layer a nice crust and cooks the inside perfectly. The butter-wine sauce amps up the flavor of the mushrooms. I loved it ...

This sautéed zucchini takes just 1 pan and 15 minutes to make—perfect for busy weeknights or when you need a quick veggie side that actually tastes good. It’s garlicky, golden, and finished with a ...

This salad is an impressive balance of bitter, sweet, and salty. Mirarchi uses both the hearts and leaves of puntarelle, a seasonal Italian chicory, topping them with freshly shaved Pecorino Fiore ...

Everyone knows that moisture is the enemy of the Maillard reaction, which makes it tricky to brown ingredients that release water as they cook. But strangely enough, the secret to better (and faster) ...

A quick and easy method to cook this leafy green vegetable for a side item or the healthy backbone of a bigger meal. This leafy green veggie is a healthy addition to any meal, or it can stand alone to ...

In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over moderate heat. Remove from the heat. Heat 3 tablespoons of the olive oil in a large ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...