Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
Yellow summer squash works well cooked most ways you would cook zucchini, such as sautéed, grilled, or roasted. Chowhounds also use it for specific dishes that they say are hits even with those who aren't crazy about the veg's flavor.
Yellow squash is good in casseroles. CocoaNut cuts squash and onions in chunks and steams them together until tender, then mixes with sour cream and plenty of grated cheese, tops with breadcrumbs, and bakes until brown and bubbly. roxlet's husband makes a casserole of yellow squash that has been boiled and mashed and mixed with onions sautéed in butter, salt and pepper, and beaten eggs; top with crushed saltines and bake. "Very simple," says roxlet, "but really delicious."
Berheenia stuffs yellow squash. Parboil the squash, slice it lengthwise, and scoop out the innards. Chop the innards and sauté in butter with chopped onion and Italian sausage; add fresh breadcrumbs, grated cheese, and some sour cream to bind. Stuff the squash shells with this mixture and bake until the filling is golden brown.
Yellow squash is tailor-made for Mark Bittman's vegetable pancakes, says dmd_kc. "As he suggests for zucchini, some dill goes really well with yellow squash here, as does adding a TON of garlic or garlic chives."
While summer squash is most often cooked, tzurriz makes a raw yellow squash salad: Mince a shallot and mix it with the juice of a lemon and a tablespoon of olive oil. Slice the squash as thinly as possible and toss it and some shaved Parmesan in the lemon mixture; let rest in the refrigerator for at least 30 minutes before serving. suse tried this and raves, "This is hands down the best way I've ever eaten squash."
Discuss: In dire need of help making YELLOW SQUASH palatable
When you've got superfresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight off the cob.
Raw corn and tomato salads are popular with hounds. Some add fresh basil; Jeserf adds sweet onion, cilantro, lime juice, and minced serrano chiles. meatn3 mixes raw corn with a can of drained and rinsed black beans, avocado, tomatoes, cumin, cilantro, lime juice, and hot sauce. "It is so easy to vary this and it always disappears fast," she says.
luckyfatima dresses raw corn with lemon juice, melted butter, red chile powder, roasted cumin, and salt. JeremyEG likes raw corn tossed with good olive oil and salt, and topped with grated Parmesan or pecorino. For an unconventional salad, cathyeats combines raw corn, basil, and chopped plums. "Sounds weird," she says, "but it's great!"
Discuss: Raw Corn Salad recipe?
Corn on the cob is great, but cutting fresh corn off the cob and sautéing it quickly with aromatics makes a fast, delicious side dish.
c oliver discovered how delicious a fast corn sauté could be when she combined it with bacon: Cook a few strips of bacon, drain on paper towels, and crumble. Sauté chopped onion in the bacon fat, add the corn and heat through, and sprinkle with the crumbled bacon. "I can't recommend this highly enough," says c oliver. "I may never cook corn any other way."
Veggo shares a corn sauté learned from his sister-in-law: Sauté the kernels from six ears of corn with one or two finely diced jalapeños in a bit of oil, stirring often, until the corn begins to caramelize. Remove from heat and stir in half to one cup chopped cilantro and the juice of two limes.
For a simple Sichuan dish, cut a couple of green onions into pieces the size of corn kernels and chop or slice fresh chile to taste. Sizzle the green onion and chile in oil, add corn kernels and stir until hot, and salt to taste, says buttertart.
Discuss: Corn --- off the cob. So delicious.
By Anya Fernald
CHOW.com is proud to be a sponsor of the Eat Real Festival, August 27-29 at Jack London Square in Oakland, California. Anya Fernald is the founder of the festival.
It’s high time to revitalize and re-energize American food: Making better-quality, healthier, and less processed food available is an urgent priority. To make more real food readily accessible to Americans, we need to support the continued growth of farms practicing sustainable agriculture, we need to demand the production of better food by our country’s large food manufacturers, and—above all—we must support the regrowth of regional food systems with strong connections to our community and culture. Supporting this regrowth means bringing back foodways and food craftsmanship skills that disappeared decades ago and relearning the ancient arts of preparing, processing, and conserving our food. READ MORE
Nothing good, karma-wise, can be gained by viewing this head-shaker of a video featuring fist-fighting idiots trashing the outdoor dining area at the appropriately named Blockheads in New York City. There may be a lesson in customer service here, somewhere, but it's definitely obscured by all the flying fists and property. READ MORE
Become a connoisseur with these tips. READ MORE
This week's mission: York Pieces are classic candy in M&M's form. READ MORE
And you thought that buying locally and cooking at home was the way to be a good green citizen. But back in roughly the 18th century, the Japanese were all about eating out. OK, that might be a stretch, but according to Azby Brown and his new book, Just Enough, during the Edo period in Japan, many tenets of sustainability were developed, among them the idea that buying prepared food was more energy efficient. The thinking being that a restaurant would "use fuel more efficiently than [a] single household," as SFGate notes in an interview with Brown. READ MORE