George Zaras

This cornbread recipe is adapted from Victuals by Ronni Lundy. This is a Sunday afternoon cornbread recipe. I say that because it's a good idea to make bacon at some point ahead of time so you have plenty of bacon grease. It's also beneficial to shred and drain your zucchini a day before. So, on Saturday, make some bacon and eggs to fortify you for shredding a couple zucchinis and by Sunday you'll have everything you need. 4 cups stone ground cornmeal (density to taste, I do 3 cups stone...

A simple, summery frittata that looks far more impressive than the effort it requires. Ingredients 1 medium zucchini 1 medium yellow squash 12 eggs Generous pinch of salt Splash of milk Fresh dill, chopped Paprika Any other seasonings you like Butter or oil, for greasing the skillet Goat cheese Directions Preheat the oven to 325°F. Lightly grease a cast-iron or other oven-safe skillet. Using a mandolin, slice the zucchini and squash thinly—but not paper-thin. They'll need to retain their...

Ingredients 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 1/2 lemon juiced 2 tsp white vinegar 2 cloves garlic, finely grated or minced 1 tbsp finely chopped parsley or mint 1 tsp sugar 1/4 tsp black pepper Instructions Whisk together the mayonnaise and yogurt until smooth. Add the lemon juice, vinegar, garlic, parsley or mint Add sugar and salt to taste - this will be determined by the mayo you use. If you are (appropriately) using Duke's, don't add more salt, can use a little sugar. If you...