Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Puréeing the humble squash with lime juice, sugar, and ice magically transforms it into a pretty green slushy treat that is just sweet enough.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

If you’re hankering for a refreshing Earth Day quaffer, this is probably the most eco-friendly cocktail in our repertoire.

A tear to unite me with those of broken heart; A smile to be a sign of my joy in existence. –KHALIL GIBRAN

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

Eggs and a container of leftover rice in the refrigerator mean that dinner can truly be last-minute.

Created by bar manager Tom Schlesinger-Guidelli, this cocktail was mentioned in our First Taste of Craigie On Main in Cambridge, Massachusetts as having a “spectrum of refreshing flavors.”...