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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Thursday, February 29

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Ingredient Tue Jul 22 2008


zucchinismall.jpgA lot of us can't get enough of some vegetables — tomatoes or cucumbers, maybe. But we reach our saturation point quickly with others. Zucchini, I'm looking at you.

July is high season for zucchini and summer squash. If you have a CSA subscription, a garden, a neighbor with a garden, an acquaintance with a garden, or an enemy with a garden, chances are you're seeing a lot of zucchini these days. And they're great. Up to a point. But you can get sick of them. Sighing at the sight of them is an early warning sign. Sighing at the thought of them is a definitive symptom.

In her excellent account of eating locally for a year, Barbara Kingsolver writes of summer squash and zucchini. As if having her own bumper crop to deal with weren't enough:

"Other people were trying to give them to us. One day we came home from some errands to find a grocery sack of them hanging on our mailbox. The perpetrator, of course, was nowhere in sight."

Even if you're not the victim of a squash-and-run, give Gourmet's zucchini carpaccio a shot. It requires no cooking. Instead of mint, try it with arugula or basil. Balsamic vinegar can stand in for lemon juice. If you don't have a mandoline, just spend some time with a knife trying to slice the zucchini as thinly as possible.

The result is a dish that transforms zucchini into something you'll welcome back to the dinner table.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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