Squash fall into two categories. Summer squash have thin edible skin while winter squash — also known as gourds — have tough inedible skin.

In a blender, combine guanciale fat, canola oil, apple cider vinegar, white wine vinegar, honey, garlic, shallot, and grainy mustard. Blend until smooth and emulsified (about 1-2 minutes). Season with ...

Grilled until tender and topped with a buttery garlic and caper sauce, the flavors of this Chilean sea bass dish are elegant ...