When May rolls around and the squash begins to blossom, I’m ready to start stuffing and frying. If you’ve never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over.

When picking yellow squash, look for ones that are firm and slightly heavy. They shouldn't be too soft or hard. Smaller ...

Taste the exciting flavors of squash, spices and sage in these healthy baked croquettes. Croquettes are wonderful fried bites. You can find a variety of fillings, like potatoes, rice, fish, meat and ...

But the fried squash ring — particularly with a cute, collared slice of delicata squash — seems to popping up even more now than ever as the vogue root vegetable that restaurants are frying up as a ...

Zucchini, which is slightly hardier, will take a little longer to cook than softer yellow summer squash, so be prepared if you go that route. And although it seems like a lot of salt for the squash, ...

Brussels sprouts on thick burgeoning branches have been popping up at local farmers markets, accompanied by oohs and ahhs as well as puzzled looks as to what to do with them. They make for a gorgeous ...

Something special happens when you fry tortillas, one at a time, in a pot filled with oil. As Gabrielle Hamilton wrote in one of the most memorable similes of her 2011 memoir, “Blood, Bones & Butter,” ...

Hot take: Just about everything tastes better fried, flowers included. Here to prove that point is Lauren Birmingham Piscitelli, who runs her own Italian food tour company, Cooking Vacations, in ...