Photo by Christina Holmes
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
The first thing you should make with sweet summer corn.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
For the full effect, enjoy over a bed of rice with a pint of cold beer.