Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
The first thing you should make with sweet summer corn.