Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
A steak dinner that’s more about the sauce than the meat.