Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.