Deep-frying is one of those techniques for which I welcome tips from others. As with any new-to-me cooking technique, I take my time. Thin slices of zucchini are a good start. Deep-fried, wow, ...

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 ...

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 ...

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 ...

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 ...

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 ...