Add the zucchini, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the lemon juice and transfer the zucchini to a bowl.

If you have tons and tons of zucchini from your garden every year, you’re probably wondering what you can do with all the extra vegetables. This easy sauteed zucchini and summer squash recipe is ...

Vibrant, snappy yet perfectly tender green beans needn't involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water ...

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at ...

Serve the perfect side dish for spring with this verdant veggie recipe from Ina Garten. Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks. The popular ...

One thing we learn quickly as caregivers is that the best baby clothes aren’t just cute and stylish—they’re practical. They keep your baby comfortable, they make diaper changes easier and ...

Nothing says "family gathering" quite like a casserole that can feed a crowd in a flash. But it doesn't have to be Christmas ...

For the cassoulet, drain and rinse the soaked haricot beans. Place into a pan and cover with half of the fish stock. Add the thyme and bay leaves and bring to the boil. Reduce the heat and simmer ...

The creative dishes presented with impeccable style and flavor celebrate the talent of the Milan-trained chef and his ...

Christina Xenos, a 1998 graduate of Kettering Fairmont High School who now lives in Los Angeles, Calif, competed on a Greek-themed episode of "Chopped" that aired Tuesday night on Food Network and ...

Summer squash include easy-to-chop options like zucchini and pattypan. Winter squash, on the other hand, require a bit more elbow grease to prepare. They usually have a thicker skin—think ...