Michael Graydon + Nikole Herriott
Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled. This recipe is from chef Josef Centeno of P.Y.T. in Los Angeles, CA.
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.
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.
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.