In case I’ve never shared this with you I am crazy about the zooooks. I grew up eating my mom’s wonderful sauté of yellow squash and zuccchini that was a regular staple in our house and I find myself picking up zucchini whenever I can. And lately I’ve made many a quick summer evening meals out of zucchini and summer squash alone. It’s simple, easy, flavorful and delicious.
This dish began as a side to accompany a grilled chicken but soon became a main dish for me. I think it began from a recipe I tried a while back and mutated into something so simple and easy. It’s really more of a serving suggestion than recipe since the exact measurements don’t matter. And I say they do not matter because I haven’t bothered to measure. See how sneaky I am?
I’ve been known to add a few thick slices of smoky grilled purple onions to this and have it for dinner without anything else. As long as cheese is involved (and a glass of wine) I really don’t need much else.
"This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoes and cucumbers. I just returned from a truly memorable trip to Israel and highly recommend it as a travel destination."
I’m not sure why I love throwing summer garden parties so much. It may be because I like to cook barefoot, or because using china and silver in the yard seems both reckless and retro…It may even be because I still love Ricky Nelson’s 1972 
Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved.
Many projects I work on have a moratorium on sharing. Sometimes by me, other times by the publisher or editor who usually lets me know when I can start blabbing about it. Sometimes the lead times are long (a year or two in advance!), other times I just have to wait a month or two until whatever I photographed has hit the streets.
when we were reviewing the recipe list, and when Adam and his team began to assemble it I knew that the shape would photograph beautifully, and I knew that the shape would also fit in my stomach perfectly.