These are the produce items that actually get worse, not better, when you put them in the fridge. Keep them on the counter, people!

Alex Delany

A steak sandwich recipe with a creamy Parmesan dressing and sharp arugula. Serve it open-faced, or close it and pack it for the beach. Get the recipe here.

Emma Wartzman

Manuka honey made by Activist is top shelf, but what exactly is mānuka honey, and why is it so expensive?

Aliza Abarbanel

Contest-Winning Eggplant Parmesan

Because my recipe calls for baking the eggplant instead of frying it, unlike most eggplant parmesan recipes, it’s much healthier! It takes a little extra time, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas

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Hazel Wheaton

Apple Bavarian Torte

A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting torte will be welcomed addition to a bake sale or potluck. —Sheila Swift, Dobson, North Carolina

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Emily Racette Parulski

Carrot and Kale Vegetable Saute

Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

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Christine Rukavena

Day 1: Hearty Butternut Squash Soup

The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan

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Emily Racette Parulski

Apple Pie

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite…and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington

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Sue Stetzel

Yellow squash. It’s hard to not think of this vegetable as the ugly stepchild of the zucchini. After all, they’re usually next to each other in the produce section, though the zucchini bin seems to be emptied far more often by demand. Plus how many recipes for yellow squash bread or yellow squash muffins or do you see on Pinterest? I’d wager to say not nearly as many as for zucchini, if any at all.
So where does that leave the poor, yellow guy? Well, with plenty of options, actually. Yellow squash (one of the summer squash varieties), is a great food to start including in your diet, if you don’t already. You may have noticed there are two kinds of yellow squash -- the kind that is straight, and the kind that has a curved neck. In both cases, the bottom of the squash is larger than the top. While the skin can be smooth or bumpy, it’s always thin and when you cut into it, you’ll notice that the flesh is whiter and has bigger seeds than the inside of a zucchini.
Yellow squash can be eaten cooked or raw -- either way provides you with lots of nutrition. (Although you’ll lose some of the water content when you cook the squash.) It’s low-calorie, low-sugar, and its fiber and water content can help you stay fuller, longer. These factors are important if you are watching what you eat. 

Types of Yellow (or Summer) Squash

Although there are up to 10 kinds of summer squash, only about eight are (more) commonly available. In addition to yellow squash, zucchini, costata romanesco zucchini, and eight-ball zucchini, as well as tatuma, pattypan, cousa, and zephyr squash are all summer squash family members you should consider inviting to your next reunion.

Is Yellow Squash Good for You? 

Yes! Full of vitamins A, B, and C, plus fiber, magnesium, potassium, iron, and folate, this is one summer vegetable you’ll want to stop passing over. And, adding this yellow variety of the Cucurbita pepo family helps you to eat more of the rainbow. 
Yellow squash is great on the grill, diced and added to salsa or a relish, or spiralized as a pasta substitution. The only limit to eating more squash is your imagination -- now is the time to get creative. How many ways can you think of to include this veggie varietal in your diet?

The Nutritional Makeup of Yellow Squash

According to the USDA nutrient database, one medium yellow squash contains 39 calories, 2 grams of protein, zero grams of fat, 8 carbs, 4 grams of fiber, and 4 grams of sugar. In addition, you’ll find ample amounts of calcium, iron, and vitamins C, A, and B, as well as beta-carotene and lutein. What you won’t find -- cholesterol. That’s right, yellow squash is a cholesterol-free food. 

The Health Benefits of Yellow Squash

• It is low-carb. Most of the calories in yellow squash comes from its carb content, which is to say, there really isn’t much of either. You can eat an entire medium-sized yellow squash and only consume 39 calories and 8 grams of carbs -- not a bad deal at all. Spiralize a couple of those suckers and you have a nice bowl of faux pasta on your plate, ready to be topped with some crumbled or sliced chicken sausage, bell peppers, and fresh marinara sauce. When you consider one cup of pasta contains around 14 grams of carbs, you’ll be glad you filled your plate with a healthy helping of squash, instead. 
• It is low-calorie. When you’re on a diet or watching what you eat, then every calorie counts. Yellow squash is low-calorie, so you can eat a lot of it and still meet your calorie requirements for the day. It’s also a great vegetable to mix in or add to pastas and other calorie-dense foods to fill you up while helping you slim down. 
• It is is a good source of beta-carotene. A primary source of vitamin A, beta-carotene is also what gives yellow squash its vibrant hue. It’s also a carotenoid that acts as an antioxidant which protects the body from free radicals, can slow cognitive decline, and can keep your immune system, tissues, mucous membranes, hair, and skin healthy. 
• It is fiber-full. We love fiber here at Slender Kitchen. Not only does it keep you feeling fuller, longer, it also aids in digestion and helps to regulate your digestive system. Every medium yellow squash provides four grams of fiber. When added as a side dish, combined with other veggies or carbs or eaten raw, sliced thin and dipped in hummus, you can bet you’re getting a good start on your fiber intake for the day. 
• It’s cholesterol-free. If you are watching your cholesterol intake, then you needn't worry about eating summer squash. You can eat squash to help lower your cholesterol as well, as studies have shown that a plant-based diet can lower your total cholesterol. This includes both HDL and LDL levels, compared to those who eat more of a meat-based diet.  

How to Choose Yellow Squash

Keep in mind yellow squash, like all summer squash, are best in (and most plentiful in) the summer. This shouldn’t be surprising, considering it’s a summer squash, after all. That being said, when picking a squash, you want to make sure it has a nice, bright color. You’ll be hard-pressed to find a squash that doesn’t have a few nicks and scratches on it, so you can ignore those. However, if a squash looks soft, wet, wrinkled, or is turning brown, it’s best to turn it down.

How to Store Yellow Squash

Store whole squash dry and stored in a plastic bag or other container in your fridge’s vegetable drawer. There is no need to make sure the container or bag is air-tight. In fact, a little air circulation is a good thing. They should stay fresh for up to two weeks, though if you start to see them shriveling or turning brown, it’s best to cook them up asap.
If you want to freeze your yellow squash for later use, you should slice and blanch it first, then store it in tightly sealed freezer bags. You can similarly store grated or spiralized squash too. Simply drain off excess liquid when you thaw it before cooking. I would recommend against freezing squash and eating it thawed (without cooking). It’ll be rather mushy and pretty gross.

What’s the Difference Between Yellow Squash and Zucchini? 

The main difference between yellow squash and zucchini is the color. (Zucchini is most often found green, although there are some yellow zucchini, but let’s save that discussion for another time.) Beyond that, zucchini are generally long and slender and the same shape throughout. Yellow squash are bigger at the bottom with a smaller neck that can be either straight or slightly crooked. Either can be swapped for the other in recipes, or cook both together for color variety when grilling vegetables, spiralizing vegetable noodles, or tossing into your vegetable ragu.

Are Yellow Squash and Butternut Squash the Same?

This time, the answer is “no.” These squash aren’t as interchangeable as zucchini and yellow squash. Butternut squash is a winter squash, and has a hard skin. It also is tan in color and much larger than a yellow squash. It’s heartier flesh is great for blending in soups and roasting with potatoes, as they have a similar, non-stringy consistency.

Is Yellow Squash Considered a Starch?

When thinking about yellow squash as a starch, most likely you’re comparing it to starchier vegetables such as potatoes and corn. Although there are some carbs in yellow squash, their value is pretty low. This kind of squash is generally considered a non-starchy vegetable, though.

Can You Eat Raw Yellow Squash?

Yes, you can eat raw yellow squash. It should be noted, however, that the smaller the squash, the less bitter and more sweet it will taste. It can be used it savory or sweet dishes, just cut it up and toss it in.

How to Cook Yellow Squash

There are several ways in which to cook squash. Before you cook it though, you’ll want to prepare it. I always wash my produce and pat it dry. From there, slice it however you need -- small dice for salsa or relish, larger half-moons or discs for roasting, long, thick strips for grilling, or smaller sticks for a vegetable tray.

• Roasted. Roasting vegetables enhances their natural flavors. In the case of yellow squash, it gives the vegetable a sweet, nutty flavor. Make sure however you slice the squash that the pieces are of equal size so they all roast the same. Heat your oven to 400 degrees, mix the squash with some olive oil and your favorite spices and roast for about 10 to 12 minutes, or until the bottoms are slightly browned.   
• Spiralized. Much like making zucchini noodles, you can make yellow squash noodles and use them for all sorts of dishes. I like to add them to pasta (or as a substitute for pasta entirely), mix them into a salad, add a bit of texture to the top of a protein, or freeze them for later use. 
• Grilled. Grilling yellow squash is easy-peasy. I do recommend keeping the slices thick though, so you end up with meatier chunks of vegetable, rather than thin ones that will either a) get too mushy or b) fall through the grill grates before you can eat them. Much like roasting, all you need for grilled squash is some oil and spices before tossing them on the grill for five minutes on each side. 
• Raw. If your squash is nice and firm and fresh, you might enjoy it raw. I like to slice mine into carrot-sized sticks. They are great to dip into hummus, low-fat ranch, and other low-calorie yogurt dips. 

How to Eat Yellow Squash: Recipes and Ideas

• As a side dish. This yellow squash side couldn’t be simpler. Slice the tops off the squash, slice them in half, layer them -- skin side down -- on a roasting pan. Drizzle with olive oil and top with parmesan like I did in this Roasted Parmesan Summer Squash. Or use squash noodles in place of (or in addition to) zucchini in these Stir Fried Zucchini Noodles. 
• As “fries” on the side. Anything can be a french fry, right? Even squash. Cut yellow squash into longer wedges (leave the skin on), and coat in garlic, panko, and parm. What you'll be left with is a bowl full of Baked Garlic Parmesan Zucchini and Summer Squash Wedges that everyone will devour before they even hit the table. 
• In a salad. Diced, sliced, noodled, ribboned, shredded -- whatever your squash fancy, add it to your favorite salad for a dash of color and nutrients. This Chopped Mediterranean Zucchini Salad is perfect with any kind of summer squash. 
• In baked goods. I know, I said it isn't typically done -- so I'm going to go head and do it myself. This Carrot and Zucchini Bread could just as easily have been made with yellow squash, as could these Zucchini, Feta, and Dill Muffins. For breakfast, try baking up a batch of these Bacon, Egg, Zucchini, and Cheese Muffins. They are not only savory, filling, and kid friendly but can easily be adapted by adding or subtracting any ingredients. Even -- you guessed it -- yellow squash. 

What are your favorite yellow squash recipes?

Calories , Total Fat g, Total Carbohydrate g, Protein g, Serving Size

Chia Seeds

Chia seeds help fight off the fatigue with omega-3 fatty acids and will help speed up your digestion since they absorb any liquid they’re made with. Add chia seeds to your breakfast by chowing down on this Lemon Chia Seed Parfait.
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Katie Bandurski

Challah has long been a symbolic centerpiece for a Rosh Hashanah spread. It’s at the heart of many Jewish celebrations, including Shabbat and Purim. I wanted to learn more about challah bread—and what makes it different from other braided breads.

What Is Challah Bread?

Challah is a Kosher loaf of braided bread. The simple dough is made with eggs, water, flour, yeast and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor, too. (Challah refers to the mitzvah [a blessing or good deed] of separating out a portion of the dough before you begin braiding as a contribution to the Kohen [priest]. This commandment is called the hafrashat challah.)

How to Make Challah Bread

You’ll need the perfect recipe for Honey Challah!
The bread should be prepared depending on the holiday or occasion. For Rosh Hashanah, round loaves are baked, symbolizing continuity, and on Purim, smaller triangular loaves are made to symbolize Haman’s hat. For Shabbat, the standard braided loaves are common. The dough is fairly straightforward, but braiding the dough takes focus.
Here are other secrets for making challah:

• Add raisins to symbolize sweetness and happiness, particularly around joyous holidays.
• Add chocolate chips, cinnamon, orange zest or almonds for a pop of color or flavor.
• Brush your loaves with egg whites and honey before baking for a shiny and golden crust.
• Sprinkle poppy or sesame seeds on top of the bread to symbolize the manna that fell from heaven after the exodus from Egypt.

Psst… Make your French toast with challah for a decadent breakfast!

More Cozy Holiday Breads

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Christmas Star Twisted Bread

This gorgeous sweet bread swirled with jam may look tricky, but it’s not. The best part is opening the oven to find this star-shaped beauty in all its glory. —Darlene Brenden, Salem, Oregon

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Baker's Dozen Yeast Rolls

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

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Cinnamon Swirl Quick Bread

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

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Candy Cane Coffee Cakes

I make my festive-looking coffee cakes at Christmas and for breakfast company. My husband doesn't usually care for apricots, but he loves these. —Kelley Winship, West Rutland, Vermont

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Herb & Romano Cheese Wreath

After the wreath is baked and cooled it can be wrapped in foil, placed in an airtight plastic bag and frozen until you are ready to give it away. Add some whipped butter on the side and it’s the perfect gift.—Linda Padia, Wauna, Washington

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Apple Streusel Muffins

These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania

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Almond-Filled Stollen

I’ve been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter’s family, I carried my stollen on the plane!—Rachel Seel, Abbotsford, British Columbia

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Overnight Reindeer Rolls

Kids love helping in the kitchen. This year, have a little fun making these reindeer-shaped rolls with your little bakers. And make sure to take pictures because the treats will be gone before you know it! —Chris O'Connell, San Antonio, Texas

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Praline-Topped Apple Bread

Apples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration—or anytime. We like it better than our go-to coffee cake. —Sonja Blow, Nixa, Missouri

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Swedish Cream Apple Rings

My mother made this classic coffee cake for every important holiday... Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let's you make the dough in advance so your morning won't be hectic.—Heather Hood, Hillsboro, Oregon

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Cranberry Chip Monkey Bread

Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO

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Cinnamon-Roll Christmas Tree

It's so fast and easy to make these rolls for the holiday. What a sweet way to celebrate Christmas morning! —Alyssa Helm, Caledonia, Michigan

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Banana Eggnog Bread

This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas

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Contest-Winning Gingerbread with Lemon Sauce

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho

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Apple Pull-Apart Bread

For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee

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Breakfast Sausage Bread

Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio

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Caramel-Pecan Sticky Buns

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho

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Chocolate Chip Challah

I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.—Lorraine Caland, Shuniah, Ontario

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Golden Santa Bread

A friend of mine shared this fun idea. She made it with purchased frozen dough, and I use a family bread recipe. The finished loaf looks complicated. but it's actually simple to create. —Vicki Melies, Elkhorn, Nebraska

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Christmas Banana Bread

This bread is a pretty addition to the table during the holidays. Cherries, walnuts and chocolate chips give fast festive flair to the loaf of moist banana bread. —Phyllis Schmalz, Kansas City, Kansas

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Favorite Frosted Cinnamon Rolls

I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. —Julie Sterchi, Jackson, Missouri

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Pull-Apart Caramel Coffee Cake

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon

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Sweet Italian Holiday Bread

This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington

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Flaky Cheddar-Chive Biscuits

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

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Crusty Homemade Bread

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin

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Pecan Pie Mini Muffins

While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama

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Eggnog Mini Loaves

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan

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Hungarian Nut Rolls

It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

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Cinnamon Chip Scones

These scones will melt in your mouth. They’re delicious hot, warm or even cold! —Barbara Humiston, Tampa, Florida

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Sour Cream Fan Rolls

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah

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Make-Ahead Butterhorns

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri

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Cherry-Pecan Streusel Rolls

It’s a treat watching guests enjoying these rolls. The tart cherries, sweet almond paste and crisp streusel topping have them reaching for seconds every time.—Jeanne Holt, Mendota Heights, Minnesota

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Orange Cranberry Bread

These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. —Ron Gardner, Grand Haven, Michigan

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The post What is Challah Bread? appeared first on Taste of Home.


Sarah Kosalos

Chili Cornbread Salad

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma

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Rashanda Cobbins

Mom's Fried Apples

Mom made these for me often while I was growing up. The recipe is very dear to me.—Margie Tappe, Prague, Oklahoma

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The post 100 Easy Apple Recipes, From Sweet to Savory appeared first on Taste of Home.


Caroline Stanko