Lemony Herb Salad
Alex Lau
This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
With homemade quick pickles, this will be your new signature side dish.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
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.
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.
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.