While scoring is commonly used with meat, it’s also a great technique for vegetables as well. Here, scoring the zucchini creates lots of little edges that will get crisp when the zucchini is seared.

Bunches of zucchini jamming up your crisper drawer? These cheesy garlic zucchini “steaks” are calling your name. Slathered with garlic oil and showered with mozzarella and parmesan, this showstopping ...

Cut beef Ranch Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, ...

SUNDAY (Family) -- Apples and pork are perfect for a fall family dinner, so enjoy these autumn glazed pork chops: Heat 2 teaspoons canola oil on medium high in a large nonstick skillet. Sprinkle 6 ...

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