Photo by Ted Cavanaugh
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
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.
With homemade quick pickles, this will be your new signature side dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A steak dinner that’s more about the sauce than the meat.