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    Aug 17, 2012 |Story| Los Angeles Times

  1. Recipe: Fried zucchini

    Total time: 30 minutes
    Total time: 30 minutes Servings: 4 to 6 (makes about 36 rounds) Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles. Peanut or canola oil for deep frying, plus 1/4 cup 1 1/4 cups flour,...

    Tags: Summer Squash, Salt

    2. Aug 17, 2012 |Story| Los Angeles Times

  2. Recipe: Herbed zucchini and feta fritters

    Total time: 1 hour, 30 minutes, plus refrigerator time
    Total time: 1 hour, 30 minutes, plus refrigerator time Servings: 36 fritters 1 1/2 cups plain yogurt, preferably full-fat organic 1 large garlic clove, crushed through a garlic press Salt 1 pound zucchini (about 2 large), shredded in a food processor...

    Tags: Garlic, Summer Squash, Feta Cheese

    3. Aug 17, 2012 |Story| Los Angeles Times

  3. Recipe: Creamy Zucchini Soup

    Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian
    Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian 2 teaspoons olive oil 1 cup chopped onion 1 clove garlic, minced 2 pounds zucchini, diced 1 (14-ounce) can vegetable broth 2 cups water 2 teaspoons salt 2 tablespoons...

    Tags: Summer Squash, Foods and Beverages, Lifestyle and Leisure, Soups

    4. Jul 14, 2012 | Los Angeles Times

  4. Market Fresh: Zucchini

    Daily Dish
    How complicated can zucchini be? After all, most people's biggest problem usually seems to be getting rid of it. Well, actually there are more than 100 varieties of zucchini grown today, ranging in color from gray-green to almost black and......
    5. Jul 15, 2012 | Los Angeles Times

  5. Joining the grand aioli party

    Daily Dish
    Judging from my Facebook page, I am one of about 3 million cooks who celebrated Bastille Day with a grand aioli Saturday. I really hadn't intended any kind of French patriotism with it -- we had good friends coming down......
    6. Jul 18, 2012 |Story| AM News

  6. FROM THE FARM: Vegetables begin to ripen after much-needed rain

    The weather was much more comfortable on Saturday, so we had a wonderfully busy day at the farmers market.
    Contributing columnist
    The weather was much more comfortable on Saturday, so we had a wonderfully busy day at the farmers market. With the much needed rain this past week, everything began to grow and ripen. Tables were filled with beautiful, red local tomatoes. The flavors...

    Tags: Tomatoes, Cheese, Butter, Summer Squash, Shallots

    7. Jul 20, 2012 |Story| WGNTV-LTV

  7. July 20: Lunchbreak - Farro and Skirt Steak Salad

    Race to Mackinac
    Race to Mackinac Event: Ashore Thing Saturday, July 21 10:30 a.m. – 1:30 p.m. www.cycracetomackinac.org/ Farro and Skirt Steak Salad Serves:  4 people Ingredients: 8 oz of farro (cooked) 1/2 cup fresh zucchini (diced) 1/2 cup fresh yellow...

    Tags: Tomatoes, Onions, Steaks, Summer Squash, Salads

    8. Jul 20, 2012 |Story| Baltimore Sun

  8. No-fuss, flavorful chicken is your go-to meal

    Along about now, the grill as a culinary appliance begins to pall. Not that grilling isn't still the preferred summertime cooking method, both for everyday meals and for deck parties. But, still, we get a little nostalgic for fixing a quick supper inside — in the air conditioning. And, perhaps we even long to hark back to the good old days and fix something that's a perennial favorite with the gang.
    Along about now, the grill as a culinary appliance begins to pall. Not that grilling isn't still the preferred summertime cooking method, both for everyday meals and for deck parties. But, still, we get a little nostalgic for fixing a quick supper...

    Tags: Peanuts, Chili, Chicken, Pasta, Tahini

    9. Jul 14, 2012 |Story| Los Angeles Times

  9. Yotam Ottolenghi brings a clear past to the table

    Until very recently, I'd never actually eaten Yotam Ottolenghi's food. I'd certainly cooked a lot of it, but I had never been to one of his London restaurants. I knew the Israeli-born chef strictly from his two cookbooks, but that was enough for me to admire how he can take seemingly ordinary ingredients and make them add up to something more vivid than you'd ever imagine from reading through a recipe. His cooking has a clarity and authenticity unusual in a world where chefs work harder and harder to amaze with daring technique and surprising ingredients.
    Los Angeles Times Restaurant Critic
    Until very recently, I'd never actually eaten Yotam Ottolenghi's food. I'd certainly cooked a lot of it, but I had never been to one of his London restaurants. I knew the Israeli-born chef strictly from his two cookbooks, but that was enough for me to...

    Tags: Dining and Drinking, BBC, Recipes, Restaurants, Summer Squash

    10. Jul 23, 2012 | Los Angeles Times

  10. Twitter #Weekendeats highlights: Here come the unique eats

    Daily Dish
    Some Mondays, during our #weekendeats chat, a clear theme emerges. Maybe people felt like pasta over the weekend, or cravings for chocolate were insatiable, but this week, things got interesting. There wasn't so much a theme as there was an......
    11. Jul 24, 2012 | Los Angeles Times

  11. From the recipe archive: Zucchini bread

    Daily Dish
    Perhaps you're wondering what to do with all the zucchini turning up in the markets about now. 'Tis the season for zucchini, and a great way to make use of it is to add it to breads and other baked goods....
    12. Jul 24, 2012 | Los Angeles Times

  12. Live discussion: It's lunchtime with Jonathan Gold!

    Daily Dish
    Times restaurant critic Jonathan Gold returns on Wednesday for his weekly live chat, "Lunchtime With Mr. Gold." Tune in tomorrow at noon, and bring your questions. He'll be here to answer as many of your dining queries as he can get to in half an hour. So...
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Zucchini Photos
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Lentil salad with tomatoes, zucchini and arugula
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 » All 48 Zucchini photos