With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re hearing from a few special surprise guests—and revisiting the column’s Greatest Hits with brand-new videos. Wish her luck! (And keep sending those tips.)
I do not find summer squash naturally loveable. Its flavor is not robust—fairly watery when fresh, slippery when cooked, and even when you do succeed in browning or crisping it, this textural triumph is short-lived. But summer squash (and zucchini, which is a type of summer squash) is abundant in the warmer months, and I consider it my responsibility—as a person who cooks, likes vegetables, wants to support farmers, and celebrates locally grown food for all three months it happens in my part of the world—to use it as many ways as I can.