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Recipes and Stories

20 July 2012: Yellow Crooknecks

A still life of yellow crookneck squash, being made ready for the pan. Photography by John Carrington
Summer squash is in the air (and, where the drought hasn’t struck, overflowing in the garden). When fellow culinary historian Nancy Carter Crump mentioned them in a recent short essay, it inspired a look back to the four doyennes of Southern cookery, and turned up three different ways of getting the similar results from Mary Randolph, Lettice Bryan, and Annabella Hill: Read More 
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