OK, I know I teased you by mentioning zucchini in a post last week. But then I took off in another direction, extolling the virtues of fresh tomatoes and cukes, mint and onions and peppers. And poor old zucchini, the orphan of the garden, got left in the dust. (Or mud, if you’ve had the kind of summer we’ve had up here in Vermont.)

But in truth, zucchini is a happy-go-lucky vegetable: you’re happy when you find a recipe that features zucchini, and lucky when it actually works. For example, zucchini takes well to grilling (splash with soy sauce for flavor); and it’s a nice (though potentially mushy) stand-in for eggplant in cannelloni or Parmigiana. And if you’re looking to round out a stir-fry, zucchini’s bulk and mild flavor are just the ticket. (more…)

Yes, you heard it here first. Never mind waiting for those restaurant exit polls. Forget the culinary pundits.

Pie prognosticators, take a hike.

The bakers here at King Arthur Flour predict the winner of this year’s popular pie vote will be a long-time incumbent, a veteran campaigner who’ll once again beat out perennial runners-up pumpkin, chocolate cream, and cherry. (more…)