Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Tyler Florence
Author: Jeffrey Alford
Author: Frances Mayes
Author: Lillian Chou
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Dorie Greenspan
Author: Elizabeth Falkner
Author: Lesley Porcelli
Author: Amanda Hesser
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Michael McLaughlin
Author: Rose Levy Beranbaum
Author: Carolyn Beth Weil
Author: Denise Barr
Author: Diane Brown Savahge
Author: Molly Stevens
Author: James Peterson
Author: Melissa Roberts
Author: Reed Hearon
Author: Rick Rodgers
Author: Marisol Benadayan-Bennaroch
Author: Frédy Girardet