Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. They fold into pasta beautifully, but that’s just one of many ways to use them.
Claire Saffitz
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. They fold into pasta beautifully, but that’s just one ...
Slow-Cooked Summer Squash
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About author: Bharat Rajput
Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.