Toasted Bulgur Pilaf with Zucchini. Never too much.

Toasted Bulgur Pilaf with Zucchini,

Think of bulgur pilaf the same way you do rice pilaf–except so much healthier with all of the protein and fiber in bulgur. Use coarse bulgur, known as “#3,” for pilafs like this Toasted Bulgur Pilaf with Zucchini. It’s never too much! Find the perfect bulgur in my shop here. It’s true that I grew…

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Basil Zucchini Soup

Basil Zucchini soup in a blue and white bowl

Basil zucchini soup is a favorite all year. Yes, we go off-seasonal on this one–so delicious and cheerful, a beautiful soup perfect for casual weeknight meals or elegant company dinners. I get the chance to get to know some of you through your comments and emails, and sometimes when I run into you in person.…

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Coosa and eggs, breakfast (or dinner) of champions

There seems to be this idea that just because you go to culinary school and write a food blog and think and talk incessantly about food that your table is graced with elaborate meals three times a day. I’d hate for you to see my breakfast program, which has been undergoing a reform lately. When…

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Stuffed Koosa. Are you a Koosa?

Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing…

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Technique: How to core coosa, or summer squash

To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan,…

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Ingredient: Summer Squash, or Coosa

A thrilling experience I had when I was living in Chicago was discovering Lebanese coosa at the Green City Market (I’m easily thrilled). This variety of summer squash was dubbed “Korean” squash by the wonderful Green Acres Farm, but it is one and the same as the small, pale green Lebanese squash I hadn’t seen…

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