Eggs in Purgatory
Photo by Alex Lau, Styling by Sue Li
Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
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.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
A steak dinner that’s more about the sauce than the meat.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.