Is there anything dill can’t do? As these recipes with dill show, it pairs wonderfully with potatoes and eggs, delicate fish, salmon, cucumbers, mushrooms, sour cream, and of course, pickles. It’s ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

It's zucchini season—that time of year when we all need recipes to keep up with the glut of zucchini in the garden and at farm stands. Luckily, there are as many ways to prepare zucchini as there are ...

This recipe for zucchini pickles was submitted to Taste of Home by Tina Butler of Royse City, Texas. Here’s what you’ll need to make them: 11 cups thinly sliced zucchini (about three pounds) To start, ...

I have mentioned in several of my columns that I grew up on a farm where we raised produce to sell at our roadside vegetable stand. When I say “we,” it is because it was a family effort in every way.

Battered pickle fries are bite-sized and easy to pack, making them great for picnics or lazy-day lunches. Serve them warm or room temp with dipping sauce, and you've got a crowd-pleasing snack that ...

A quick and delicious way to make salmon for lunch. Place rack in upper third of oven. Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch-thick ...

Feta cheese flavors these zucchini latkes, which are popular throughout Turkey. In a bowl, whisk together the yogurt, dill and garlic. Season to taste with salt if desired (keep in mind that the feta ...

BON APPETIT: "Enjoy my lemon lime zucchini snacking cake at breakfast, as a teatime treat or for dessert," writes Ashley English, in her latest column. "Flawless on its own, try adorning it with ...