It’s not easy trying to be a beach farmer. My home garden consists of a couple of strips of ground-level dirt, a lengthy curved raised bed, and a couple of large green-glazed pots. Every morning I ...

The key to a successful barbeque is not always what is sizzling on the grill but what side dish you can whip up in the kitchen. This zucchini pie has often come to the rescue for me. It can be ...

Add all ingredients to a blender, purée, pour over ice, and enjoy. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Place these in casserole dish.

This Corn and Zucchini Pie Recipe is just so good! It doesn't have a crust, but when you let it set, it will cut just like a ...

Often with cooking, necessity is the mother of innovation. Faced with another massive, late-summer garden zucchini, I went to make a pie but, feeling lazy, planned to go the phyllo-crust route. I only ...

This recipe comes to us from Erika Penzer Kerekes, friend of Good Food and curator of the blog In Erika’s Kitchen. I have a habit of making things I call “pie” that really might better be labeled ...

Making a crustless pie is a little tricky. The filling needs to be firm, yet soft enough that you don’t lose the pie idea and end up with an eggy custard. This recipe works well, and it uses only 1 ...

In this video, learn how to make a zucchini pie with diced zucchini and sweet onion. This recipe tosses zucchini with ingredients such as eggs, baking mix, parmesan cheese, melted butter, rosemary, ...

Making a crustless pie is a little tricky. The filling needs to be firm, yet soft enough that you don’t lose the pie idea and end up with an eggy custard. This recipe works well, and it uses only 1 ...

I never even knew they existed until last week, when I spent an unsavory half-hour combing the internet for pictures of the vile gray pests and instructions on how to keep them from feasting on my ...

Serves 6. I received this recipe from Tommy Simmons who adapted it from Real Simple magazine, September 2004 issue. She says, “It’s a pleasant supper dish that you’ll want to make more than once. I ...