Zucchini and Rice Pancakes
Alex Lau
Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
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Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
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