Seven Days is 30, and we need your help to celebrate. With your donation, we’ll stay on track, delivering rigorous reporting on Vermont news and culture. This recipe really began two days ago, with a ...

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; ...

After the indulgences of the winter holidays, many choose to start 2015 on a healthy tip. Whether that means an alcohol fast or making good on a resolution to eat healthier, January is often for ...

Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal. In the 1970s, a bumper crop of zucchini was most often turned into quick bread and considered ...

Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal. Zucchini’s seemingly bland, tofu-like qualities may have led American cooks to consider baking ...

Orzo pasta adds appealing taste and texture to simple soups. It’s the petite, rice-shaped pasta that is sometimes labeled “rosmarino.” Shredded zucchini shares the limelight with the orzo; it can be ...

Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal. In the 1970s, a bumper crop of zucchini was most often turned into quick bread and considered ...

Dear Jeanne: I just love to make this cream of zucchini soup in the spring and summer. Patti, Flint, Mich. Dear Patti: This is a lovely soup, and it is possible to make a creamy-tasting soup without ...

With orange carrots and kabocha squash, green zucchini and chayote, yellow baby corn, fat white shrimp and handfuls of spinach and lemon basil, this is an eye-catching, colorful, leafy soup. It’s so ...