Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
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.
Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.