Alex Lau
Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
A steak dinner that’s more about the sauce than the meat.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.