Photo by Christina Holmes
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
Any variety of mushroom will love this glossy, tangy sauce.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
The first thing you should make with sweet summer corn.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
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.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.