Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is ...

It is hard to believe a pile of pretty orange and white flowers can be transformed into a flavorful appetizer in a matter of minutes. If you’ve never made stuffed courgette flowers, also known as ...

When May rolls around and the squash begins to blossom, I’m ready to start stuffing and frying. If you’ve never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over.

Every summer this time of year, I stalk zucchini plants in anticipation of the first golden flowers. If you have a garden full of squash, lucky you. Otherwise, like me, you can go to your local ...

While interning with my pastry teacher, Claire Legas, at Cafe Cacao in Berkeley, I learned just how tedious pastry making can be. Thankfully, I didn’t have to learn this firsthand. Claire had worked ...