Zucchini

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 21, 2013

This week, we kicked back with a perfectly steeped and sweetened glass of iced tea. The tricks are in the details, from the freshness of the tea to the temperature of the water. The same can be said for Bluegrass Soy Sauce, brewed by Bourbon Barrel Foods in Louisville, KY, in true Southern style. Another ingredient worth paying attention to: Argan oil (it’s not just a basket ingredient on Chopped). Use in place of your normal oil of choice, and make things interesting. We were all about taking things easy, from repurposing leftovers to getting a full night’s sleep–there are worse ways to spend a week. Read More

Chasing Flavors

Leftover Lunch: Zucchini Two Ways

By Alexandra Fleischman | June 17, 2013

2012-06-24_1340536422

2012-06-24_1340536422

After a weekend of unhealthy eating, I like to make Sunday lunches light. Think fresh vegetables, not many fats, and bright, sunny flavors. A raw zucchini salad was perfect for me this weekend. Dressed with olive oil, lemon juice, garlic, salt and pepper, and freshly ground parmesan cheese, the fresh zucchini and tomatoes shone.

With quite a bit of leftover shaved zucchini however, I was stuck. Already lightly salted and oiled, I couldn’t exactly throw them into a healthy chocolate zucchini muffin batter. Instead, I decided to whip up my lunch for Monday: fritelli di zucchini (an easy version of this recipe below).
Read More

News

Unconventional Ingredients: Zucchini Blossoms

By mahir | July 14, 2011

Zucchini-blossoms-5

By Arielle Hartman

Everyone loves flowers, right? They’re brightly colored, cheery even, and signify the approaching summer months. Something about the way they open up toward the sun is just so simple and beautiful I almost can’t stand it. Then why am I about to fry these poor, helpless zucchini blossoms into oblivion and devour them like some horror movie monster? Plus, I’m excited about it. Is that wrong? Do I care? The temptation of deliciously crispy blossoms may be too much for me to pass up, even if I do feel like a cold-hearted flower killer. Read More

Newsletter

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger