As the days get longer and the weather warms up, my excitement for zucchini season grows. I love zucchini in any and all forms; whether that’s grilled, added to soups and stews, shredded, or even served raw. But my absolute favorite way to enjoy zucchini is when it’s breaded and fried into crisp, golden-brown batons….
The Secret to Making Crispy-Tender Fried Calamari Every Time
When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce. On the other hand, fried calamari can easily become sad and soggy, chewy to the point of being rubbery, or — worst-case scenario…
How We Won the Fight to Ban Trans Fat
There are three broad approaches to mediating the ruin of risky choices: inform people (like using labeling), nudge people (for example, by offering financial incentives), or directly intervene to make the activity less harmful. Which do you think prevented more car fatalities: mandating driver education, labeling cars about crash risk, or removing the human element…
Zucchini and Feta Fritters
In the summer months in our restaurant, we used to grate about 24 pounds of zucchini every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe but the addition of some hard cheese only makes them better. They are a perfect snack after…
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