Zucchini Butter Spaghetti
1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces (225 grams) spaghetti, cooked al dente 1 cup (235 ml) pasta water, reserved 1 1/4 […]
1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces (225 grams) spaghetti, cooked al dente 1 cup (235 ml) pasta water, reserved 1 1/4 […]
2 tablespoons unsalted butter 3 medium potatoes Kosher salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large yellow onion 2 zucchini or other summer squash (about 12 ounces), washed and wiped […]
For the pastry: 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill […]
This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if […]
Olive oil 1 medium-large sweet onion, diced or 1/2 a large onion Salt and freshly ground black pepper, plus red pepper flakes for heat if desired 3 garlic cloves, minced […]
4-5 green onions, thinly sliced 1/2 cup grated Parmesan cheese 1 tablespoon all-purpose flour 1/1 tablespoon chopped fresh thyme leaves 1 teaspoon salt pinch ground black pepper 1 pound potatoes, peeled, cut into […]
2-1/2 pounds zucchini (or zephyr or patty pan summer squash) 2-1/2 teaspoons kosher salt (I use Diamond brand, use 1 1/2 of other brands) 1/2 cup plain, uncooked white rice […]
When the author at Smitten Kitchen says that is her favorite side dish, regardless of how ridiculously simple it sounds, it’s a good bet! 2 tablespoons olive oil 2 tablespoons thinly […]
2 zucchini, about 6 or 7 inches long. Can also use patty pan or zephyr squash. STUFFING 1 tablespoon butter 1 large shallot or small mild onion, minced 2 cloves […]
From the New York Times. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You’ll need three cups total. FOR THE DOUGH:2/3 […]