A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
The summer salad stalwart gets a makeover.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
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.
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.
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.