Summer Squash Frittata with Herbs
Alex Lau
Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
The summer salad stalwart gets a makeover.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.