Strands of mild, lightly savory baked spaghetti squash get the quick-pickle treatment in a punchy brine packed with thyme, rosemary, garlic, and chile. The squash keeps its pleasant bite, resulting in ...

(CNN) — Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life. Once again, we’re deep ...

(CNN) — Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life. Once again, we’re deep ...

Summer squash is the unsung glory of this season. Unlike the winter ones, summer squashes have thin skin, require no peeling, and can be eaten raw or cooked. It's prolific and inexpensive. If you're ...

Fill a medium-sized, heavy pot three-quarters full of water, throw in the salt, and bring to a boil over high heat. Scoop out the seeds and pulp from the kabocha, peel, and slice into 1/2-inch (12-mm) ...

Pickling isn't just for your grandmother any more. These days, most of us have some kind of garden thanks to a resurgence in the time-honored tradition of growing your own food fueled by extra time at ...

Once again, we’re deep into summer, a time when all the squash, beans and cucumbers at the farmers market look too tempting to resist — until you have to figure out how to transform that colorful ...