If your zucchini has turned zealous in the garden, here’s a wonderfully different way to use the bounty: A zucchini flatbread that surprised me with how easy it was to make.
It is from Rinku Bhattacharya’s Spices & Seasons: Simple, Sustainable Indian Flavors ( $35, Hippocrene). Rinku, a blogger and newspaper columnist in Westchester, N.Y., takes a real-life approach to cooking seasonally and sustainably for a healthier and greener lifestyle.
I like her cookbook because it marries Indian flavor with American convenience. This flatbread is a perfect example — not time-consuming, pretty easy to pull off, yet full of flavor. The crispy flatbreads are excellent with a salad or cold soup supper, or with a hummus or other dip.
Reader request: vinaigrette
When Seville oranges are hard to come by I’ve simply settled for sour oranges, or for a mix of 2 parts orange juice to 1 part lemon or lime juice.
Don’t want to stir over a hot stove in the summer heat? Need a quick chocolate fix? This quick microwave fudge recipe scores on all counts. I adapted it from a recipe from reader Grace White, who in turn said it was passed around at a book club meeting in Miami Shores.
Geraldine Amy, Plantation
In the meantime I’d think your friend could not go wrong using a classic recipe for Oysters Rockefeller. The dish, by the way, was created in 1899 by Jules Alciatore for Antoine’s in New Orleans. Though modern recipes use spinach, the original was purportedly made with watercress, and was named Oysters Rockefeller because it was as rich as John D. Rockefeller.
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