Alex Lau
This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass. Coldness dulls flavor, which is why it's important to season generously while the mixture is warm.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
The summer salad stalwart gets a makeover.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
This piquant French sauce comes together in the blender in just five minutes.