Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.