Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
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.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.