Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

This side dish is flavorful enough to also serve as a main course.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This crunchy, creamy salad has everything you want for a cookout.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.