Serves 12. Recipe adapted by Gwen Cotton from a Food.com recipe. 2 tbls. olive oil, plus extra for greasing pan 6 cups zucchini, cut into large chunks 6 cups yellow squash, cut into large chunks 1.

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright ...

Yellow squash (also known as summer squash) is a mild vegetable that's harvested when immature and while the rind is still tender and edible. It cooks up easily and takes on the flavor of the food ...

Chicago chef Chris Dodson, champion of 2022’s Food Network competition series Chopped, is one of 24 renowned chefs competing on Food Network for the title of Last Chef Standing and a $50,000 prize in ...

Yellow squash and zucchini are a staple of summer farmers markets. And, they are as versatile as they are bountiful. While those two varieties of squash are common at grocery stores year-round, the ...

In a sauté pan over medium heat, cook the shallot, garlic, zucchini and yellow squash in the olive oil until vegetables are soft. Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp is ...

If you’re looking for a way to enjoy zucchini this season, reach for this collection of our most popular recipes starring this versatile summer squash. From speedy skillets and sheet-pan dinners to ...

We usually think of lentils as warming comfort food for the cold weather months, but they add body and substance to salads perfect for a summer potluck. Jenny Chandler’s “The Better Bean Cookbook: ...

Ramadan is a holiday observed by fasting, but when it’s time to eat, the meals can be feasts. No food or drink is allowed from dawn to dusk during the annual monthlong Muslim period of fasting, which ...