Caramelized Zucchini With Mint
2 tablespoons of Olive oil
1 pound of zucchini; rinsed and cut into 1/3-inch-thick slices
3 tablespoons of finely chopped fresh mint leaves
1-2 tablespoons of balsamic vinegar, to taste
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
For This We Left Egypt?
 |
 |
Los Angeles
by Ben Chinn
After watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...
Alaska
by Laura Johnson
Twenty years ago this summer I fell in love with Alaska. After graduating from college and moving permanently to Atlanta with friends, I thought I had died and gone to heaven by escaping my small...
Mid-West
by Hope Stranger
I am not a cook. It’s not that I’m a bad cook, per se. I just choose not to participate. My best friend Anna can attest to this better than anyone. She made me every bite of homecooked food I had...
Georgia
by Laura Johnson
I grew up in the deep south, a small town called Hawkinsville, GA, population 3500. Probably the best thing I have ever eaten in my life is the BBQ we had on special occasions on our farm. I know,...
