I love this method of cooking zucchini. It is the one I return to time and again.
I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.
"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.
“The point of these things is flavor, not heat.” Lynne Rossetto Kasper on dried chiles
“The point of these things is flavor, not heat.”