Alex Lau
If you’d like to have this with a side of margaritas, the squash and bean mixture tastes really great on toasted or fried corn tortillas. Check out step-by-step photo instructions here.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
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.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.