Olive Oil–Basted Fried Eggs

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.

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.

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.