This stovetop casserole layers tender summer squash, sweet corn, and tomatoes in a smoky, oregano-scented tomato sauce. Claudette Zepeda is an award-winning Mexican-American chef from San Diego known ...

Instructions: Heat oil in a large skillet over medium heat. Season chicken with 1 teaspoon salt, add to pan and cook, turning once or twice, until golden brown, about 15 minutes. Pour off excess fat.

One of the best things about summer is summer squash. This is hard to explain to people who don’t know and love Calabacita. It’s kind of like stew, even if people can’t imagine stew in the summer. The ...