Kabocha Squash and Scallion Tempura
Alex Lau
Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
The first thing you should make with sweet summer corn.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.