Alex Lau
Be ruthless about trimming the baby artichokes. Remove the dark-green outer leaves and continue until you get to the tender yellowish ones near the center. The parcooking is essential for a tender result, but it’s worth it.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
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.
Beer cheese dip meets mac and cheese.
The summer salad stalwart gets a makeover.