These breakfast ideas are wholesome, surprisingly easy to make, and genuinely delicious enough to look forward to.

Getting your Trinity Audio player ready... Zucchini is plentiful this time of year, both at farmers’ markets and from gardeners giving bagfuls to friends. Serves 4. Ingredients 2 small-sized zucchini ...

5 1/3 ounces (150 grams) manouri cheese (or feta if unavailable), crumbled 1. Make the sauce: In a small bowl, mix together the crème fraîche, chopped cilantro, one-half teaspoon ground cardamom, 2 ...

There's no denying the allure of crisp zucchini fritters, still warm from the fryer. “These fritters were a favourite after-school snack that my mum used to make for us,” says Pilu. “Sometimes when ...

Summer is slowly winding down and fall is around the corner, which means vegetables like zucchini and corn are in abundance. “I thought it’d be nice to do a dish that I actually made the other night, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

If you're looking for a way to enjoy zucchini this season, reach for this collection of our most popular recipes starring this versatile summer squash. From speedy skillets and sheet-pan dinners to ...

Known for his Sydney restaurants Aria and Chiswick, the chef makes the most of the diversity of Australia’s fresh produce in his latest cookbook These fritters are a tasty snack for vegetarians and ...

Zucchini is a staple in kitchens and markets throughout the warmer months, and home cooks are always on the lookout for new ways to enjoy this versatile vegetable. Crispy zucchini fritters, to the ...

Put the grated zucchini in a bowl and sprinkle with the salt. Mix well and leave for 30 minutes, then strain the excess liquid off and discard. Place the zucchini in a large bowl. Add the onion, ...

This dish is inspired by some delicious zucchini and corn fritters we ate for breakfast at Bondi Beach and by a recipe from that master of fritters, Bill Granger ...