Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Froyo for one, made in a blender and topped with a crackly magic shell.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
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.