It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a great way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs. It's a riff on classic shakshuka and it's perfect for breakfast, brunch, or even dinner.
I’ve always looked forward to summer because it means fresh fruit, light drinks, and constant entertaining. After all, no one feels like inviting everyone over in the dead of winter, when you’d rather be bundled up in blankets. Once it’s sunny again, it calls for a celebration — and everyone knows that every celebration needs a signature drink that’s Pinterest perfect and ready for each and every Instagram filter.
No matter the occasion, if you're looking to capture the flavor of summer in a single drink, we have the perfect cocktail for you.
When I think of cooking zucchini the summer I think of grilling and roasting, shredding and baking, slicing and frying. But do I think of braising? Not so much — and yet Deborah Madison makes a strong case for it in this double-green dish of zucchini and chard that puts zucchini squarely in the center of the table.
I had a sudden vision at the farmers market as I beheld the trays and trays of perfect, jewel-like strawberries. I would make jam. And I would layer that jam into sweet breakfast rolls and bake them until golden. And then I would smear those rolls with sweet cream cheese frosting. It was meant to be. And it was done.
Can I just say how excited I am to share this recipe with you today? Joe Yonan's book, Eat Your Vegetables, is a casual, homey celebration of all things vegetarian — aimed towards the solo cook and those who don't need six servings of everything. It's delicious and surprising, but it never pushes recipes into impractical territory.
This recipe is a simply perfect example of how great this book is: a saucy, savory, wholly vegan version of that classic childhood meal: Sloppy Joes, Joe Yonan-style. And yes, squash are involved.
This ice cream reads a bit like a 1980s infomercial, doesn’t it? “No ice cream maker? No problem! Just try our fancy-shmancy gimmicky gadget!” Queue jazz hands. To be honest, if I hadn’t tried this one for myself – and sampled the result – I’m not sure I would believe it either.
This ice cream really is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer — or even, if you're very industrious, a whisk and some upper-arm strength. No ice cream machine needed. And it tastes just as decadent and silky-smooth as any ice cream I’ve ever tried, homemade or otherwise. This step-by-step recipe is simply your fastest, easiest-ever ticket to amazing ice cream at home.
