Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
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.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
With homemade quick pickles, this will be your new signature side dish.
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.