Step 1 Place a rack in middle of oven; preheat to 400°. Melt 1 Tbsp. unsalted butter in a large skillet or medium Dutch oven over medium-high heat. Add 1 lb. ground beef (preferably 20% fat), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and cook, stirring … Read more
During high school, my group of theater friends and I would, stereotypically, trek to our local diner after an evening performance as it was one of the few places that remained open late into the night. Our go-to order consisted of milkshakes, mozzarella sticks, and a heaping plate of zucchini fries to share. The fries … Read more
Let’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. But it’s nutrient-dense, … Read more
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 … Read more