Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
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.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
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.
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.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.