Casey Elsass

1 month ago | hachettebookgroup.com | Casey Elsass

By clicking “Accept,” you agree to the use of cookies and similar technologies on your device as set forth in our Cookie Policy and our Privacy Policy. Please note that certain cookies are essential for this website to function properly and do not require user consent to be deployed.

Jun 3, 2024 | epicurious.com | Casey Elsass

Let’s quickly sidebar to talk about zucchini’s backstory. Squash in general originated in Mesoamerica, with sturdy varieties that would later evolve into pumpkins, acorn squash, and butternut squash cultivated all up and down the Americas. In the late 1800s, long after European colinizers started spreading “New World” foods across Europe and Asia, Northern Italians began to cultivate a small, cylindrical variety of squash that was meant to be harvested early while it was still green.

Jun 3, 2024 | yahoo.com | Casey Elsass

Casey ElsassJune 3, 2024 at 9:30 AM·3 min readPhoto by Travis Rainey, Food Styling by Lillian ChouLet’s just get it out of the way: Zucchini can be a little tricky to cook. It’s watery, but not in a refreshing cucumber way. It’s dense, but not sturdy like a carrot. It’s a little hard to brown in a pan or on the grill, and it goes limp with steaming.

Jun 3, 2024 | epicurious.com | Casey Elsass

Zucchini can be a challenge to cook. It’s watery—and not in a refreshing way. It’s dense—but not sturdy like a carrot. It can be hard to properly brown or grill. But zucchini does have its positive attributes: It’s nutrient-dense, gorgeously green, and abundant at the height of summer. So instead of working against the inherently soggy nature of the summer squash, we are going to lean in and let zucchini be itself for once.

Apr 12, 2024 | msn.com | Casey Elsass

Continue reading