I mentioned zucchini flowers last week, but for got to take a picture of them then, which gave me a perfect excuse to go back this week and buy some more. Of course if you are lucky enough to grow your own zucchini (or courgettes, for the British folks out there), you have a free source of these delicacies right in your own back yard.
There is little on this earth that tastes better than a pan-fried zucchini flower, at least in my experience. Luckily they are easy to make (finding the flowers is usually the hard part for me).

Big at the farmers’ market this week are these yellow zucchini. They look ordinary enough, but I’m not sure I’d ever had them before now. The insides are yellow, too, and the taste was quite similar to that of green zucchini.
The same day I also picked up some zucchini flowers, a favorite from my childhood that I rarely get to enjoy much anymore. Since I don’t keep eggs in the house regularly anymore, I tried using soy milk to dip the flowers in before lightly coating them with flour (plus salt and pepper) and pan frying them in olive oil …read more

My grandmother was the daughter of Italian immigrants, which basically tells you that our family life was based around food. When I was little we’d often go over to my grandparents’ house for meals that lasted for hours, meals that followed a strict order of presentation and contained more courses than you can count on one hand. The food was always delicious and elaborate, and usually incorporated veggies fresh from the garden in their backyard. I encountered foods at their house that I never had anywhere else, and many of them I learned to love so much that I make …read more