Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
The first thing you should make with sweet summer corn.
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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.