Alex Lau
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
A steak dinner that’s more about the sauce than the meat.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.