We grill these tender, crunchy, irresistible mini romaines on the campfire, then smother them in dilly dressing, as one should. If you can’t find Little Gems, use romaine hearts; they’re a fine substitute, if somewhat less endearing. If dill’s eluding you but your windowsill herb garden’s basil plant is out of control, swap the two to make a summery buttermilk basil ranch.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Just like the state fair, minus the crowds.