Figs with Bacon and Chile

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.