Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk ...

Add the zucchini, onion, cheese, flour, tomatoes (if using), stock powder, remaining oil and the bacon (together with any rendered oil in the pan). Mix with a spatula until combined.

Anne Burrell, celebrity chef and host of The Food Network's "Worst Cooks in America," passed away after suffering a cardiac ...

Stir in broth, scallions, parsley, and remaining 1/2 teaspoon Creole seasoning; cook over medium-high, stirring occasionally, until liquid is reduced by half and zucchini is crisp-tender, about 2 ...

Recipe Variations Spice It Up: Add a pinch of cumin or smoked paprika for a warm, smoky kick. You can stir it in with the broth for extra depth. Make It Dairy-Free: Swap the cooking cream for coconut ...

This bisquick pie is full of garden tomatoes and zucchini for a fresh-tasting pie. Serve for breakfast, lunch or dinner side dish, this zucchini tomato pie is one of our favorite summer dishes.

Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the ...

Toss the zucchini and chickpeas in olive oil, salt, pepper, and spices. Dump the bowl out onto a parchment lined baking sheet. Bake for 15-20 minutes, or until golden brown on the edges.

5. Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft. Serve the slice with tomatoes, scattered with extra parsley.

She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.