Menu
Chowhound's best holiday gifts

Chowhound's best holiday gifts

Whether you're looking fo...

SE splurge worthy gifts

SE splurge worthy gifts

Sometimes you want to giv...

Culinary gifts under $50

Culinary gifts under $50

if your wallet's feeling ...

Why is the octupus so smart

Why is the octupus so smart

To demonstrate how smart ...

THE CUT foodie friend gifts

THE CUT foodie friend gifts

Foodies: They're so hard ...

2018 New York Times Gift Guide

2018 New York Times Gift Guide

Practical or luxe, quirky...

Simply Organic holiday recipes

Simply Organic holiday recipes

The CLEAN EATING staff ha...

Hanukkah Desserts for your Holiday Feast

Hanukkah Desserts for your Holiday …

The savory dishes typical...

Best gifts for chefs

Best gifts for chefs

Even if you think of your...

Prev Next
Restaurant lunch highlights:

Regarding Zucchini blossoms

Regarding Zucchini blossoms

My father, who was born in Italy and left it at the age of 5, never shook off the nation's famous minimalism in the kitchen. When I was growing up, he cooked zucchini blossoms for me by doing very little to them: He lightly dipped them in beaten egg and Parmesan and then shallow-fried them in olive oil. That's it.

This restraint is a beautiful thing. It creates a rich golden-yellow when flower meets yolk and makes tender petals crisp up to the most satisfying crunch.

As reported on the NEW YORK TIMES with recipes - EAT MORE

Last modified onMonday, 16 July 2018 02:07
back to top