Sweet and Sour Peperonata
Alex Lau
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.
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.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.