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 ...

Southerners know that everything tastes better when it's fried. We know it's not the healthiest way to cook, but we'll just leave that alone for now. Whether it's fried chicken, chicken fried steak, ...

While big squash, like butternut, can be sliced and fried, I prefer to use a combination of zucchini and yellow squash for this, as their moisture content and size make them ideal for breading and ...

The flower — all beauty, promise and wile — makes for an unlikely meal. To pluck, stuff and fry it seems savage. Though, in truth, no more brutal than the rest of dinner prep. The nasturtium spikes ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Italian regional cuisine has always fascinated the world thanks to its vivid colors and pungent flavors. In ...

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.

Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored. That beauty makes ...