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Getting your Trinity Audio player ready... Ginger-Marinated Zucchini With Lime Yogurt is a dish chock-full of contradictions, which might not exactly make it sound like something you’d want to try.

Donatella Arpaia has fond memories of a dramatic salad. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," Arpaia, a lawyer turned ...

Harvesting zucchini becomes a Goldilocks moment of when to pick it. Zucchini should be neither too small nor too big but just right; no longer than 6 to 8 inches is ideal. Those jumbos that get away ...

Brush the zucchini and yellow squash with 1 tablespoon of the oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, cut side down, until light golden brown, 3 to 4 minutes. Turn the ...

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Add Yahoo as a preferred source to see more of our stories on Google. 1. Marinate the Feta: At least 1 day and up to 2 weeks before serving, place the feta in a 16-ounce jar. Add a generous amount of ...

Donatella Arpaia prefers her salads as a side, not a meal in itself. And it's best served after the main course. "Growing up, my mother served this classic Puglian dish of basically fried or grilled ...

This recipe is inspired by an ancient Roman Jewish dish that marinates olive oil-fried vegetables — typically zucchini or eggplant — to the edge of disintegration in a mix of vinegar, chopped garlic, ...

Donatella Arpaia has fond memories of a dramatic salad. “I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta,” Arpaia, a lawyer turned ...