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Maryellen Driscoll

  • Article

    Test Drive: Waffle Makers

    Our favorite models deliver crisp, golden waffles that will be a hit at any breakfast table

  • Article

    Test Drive: Loaf Pans

    Metal, nonstick, ceramic, or glass? They all have their benefits, so we picked favorite in each category.

  • Recipe

    Classic Buttermilk Cornbread

    This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal…

  • How-To

    How to Make Cornbread

    A classic quick bread that should be in every cook’s recipe collection.

  • Recipe

    Grilled Zucchini with Chive Oil

    The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate…

  • Recipe

    Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

    If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid…

  • Recipe

    Chocolate-Nut Zucchini Bread

    Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and…

  • Recipe

    Linguine with Squash Blossoms and Lemon Cream Sauce

    Squash blossoms are pale yellow or orange and have a delicate squash flavor that seems to melt into this creamy lemon sauce.

  • Recipe

    Fried Squash Blossoms

    Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.

  • Recipe

    Sautéed Zucchini with Za’atar and Crispy Chickpeas

    Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

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