When I cook dinners at home, I often like to enjoy leftovers for lunch the next day. It’s probably the main reason why I like to double this particular recipe, so I have a grab-and-go healthy meal ...

Instructions: Preheat the oven to 350 degrees. Slice zucchini into thick 2-inch pieces and toss with olive oil, salt, pepper and garlic and lay the slices on a parchment-lined baking pan. Roast the ...

The skin of fried chicken. A handful of potato chips or a pile of French fries. A plate of freshly roasted vegetables. The satisfying crunch of all these foods engages multiple senses, enlivening the ...

All products featured on Vogue are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. “This recipe is ...

Have you ever roasted zucchini? If you are up to your ears in Zucchini then it’s a great option! I know the feeling of having more zucchini then you know what to do with, but each year, I get better ...

Garten demonstrated how to make her simple parmesan roasted zucchini recipe on an episode of Barefoot Contessa. She started by preparing the vegetables, cutting off the ends first, then slicing the ...

Slow-roasting concentrates the flavor of zucchini spears and eliminates some of its water without making them mushy. To use a zucchini that is slightly overgrown, slice it into sixths or eighths; the ...

Never eat bland, watery zucchini again. No salting required. Simply Recipes / Myo Quinn Zucchini is affordable and almost comically abundant, especially if you have a garden or know somebody who does.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Never eat bland, watery zucchini again. No salting required. Zucchini is affordable and almost comically abundant, especially ...