You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. I would argue that a crispy parmesan coating makes just about anything taste ...

My cheat code to creating irresistible (and snackable) veggies is simple: coat them in breading and fry them. This works like a charm for crisping up most veg. But, when I want a quicker, less greasy ...

Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin rounds, around ¼-inch thick. Layer rounds onto the prepared pan, seasoning vegetables with a sprinkling of salt between ...

One of my favorite early memories of Rome is of a food and wine festival thrown by the kosher catering company Le Bon Ton. Members of the city’s Jewish community showed up in spades, dressed to the ...

These days, more and more people are considering a vegan diet, free of meat, dairy, and eggs. Their motivations are varied but often include concerns about animal welfare, health goals, and ...

Zucchini has never been on the culinary A-list. Perhaps that lies in the fact that it is easy to grow and prolific. But Stanley Tucci changed zucchini’s image in the first episode of his series ...

Search the web for crispy zucchini recipes and you'll likely find several that call for coating the sliced summer squash in breadcrumbs before shallow frying it in a skillet or deep frying in a Dutch ...

I would argue that a crispy parmesan coating makes just about anything taste better. That’s even more true for zucchini, and especially handy at the height of summer when the squash is so plentiful ...