Photo by Christina Holmes
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
The first thing you should make with sweet summer corn.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.