Pikliz (Haitian Pickled Vegetable Relish)

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

A steak dinner that’s more about the sauce than the meat.

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

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

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

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.