Christopher Testani
This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A steak dinner that’s more about the sauce than the meat.
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.
This piquant French sauce comes together in the blender in just five minutes.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This no-knead knockout gets its punch from tomatoes in two different ways.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.