Cucumber-Tomatillo Gazpacho
Alex Lau
A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. (Looking for the classic tomato version? Try this peak summer gazpacho recipe.)
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.