Summer squash of all kinds are a staple in my kitchen throughout the season. There are almost always a few yellow crooknecks or zucchini (or both) in the refrigerator's vegetable bin and often a tub of cooked leftovers right next to the tub of pimiento cheese.
More often than not, they're simply cooked by steaming them in their own juices, a method I included in a recent column for the newspaper. It's basically how my grandmother used to cook them, with a few touches of my own added through the years, and is very simple, requiring next to no skill and only a very little attention from the cook. And it works for any summer squash, though it's especially nice for our sweet yellow crooknecks. Read More