Salsa de Chile Morita

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.