Alex Lau
The components in this recipe sound a little complicated, but trust us. All of them can be made in advance and just need to be warmed before eating.
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.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.