Donatella Arpaia has fond memories of a dramatic salad. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," Arpaia, a lawyer turned ...

Harvesting zucchini becomes a Goldilocks moment of when to pick it. Zucchini should be neither too small nor too big but just right; no longer than 6 to 8 inches is ideal. Those jumbos that get away ...

Brush the zucchini and yellow squash with 1 tablespoon of the oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, cut side down, until light golden brown, 3 to 4 minutes. Turn the ...

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Donatella Arpaia has fond memories of a dramatic salad. “I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta,” Arpaia, a lawyer turned ...

Donatella Arpaia prefers her salads as a side, not a meal in itself. And it's best served after the main course. "Growing up, my mother served this classic Puglian dish of basically fried or grilled ...

This recipe is inspired by an ancient Roman Jewish dish that marinates olive oil-fried vegetables — typically zucchini or eggplant — to the edge of disintegration in a mix of vinegar, chopped garlic, ...

1) Combine the garlic, mint and vinegar in a medium bowl and set aside. 2) Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350° F. Fry ...

Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until zucchini are tender and ...

Donatella Arpaia has fond memories of dramatic salads. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," said Arpaia, a lawyer-turned ...

Cut the zucchini lengthwise into 1/5-inch-wide slices. Discard the two outside green slices from each zucchini. Set the slices on a large plate and season with 2 tablespoons oil, and salt and pepper.