Alex Lau
Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
The summer salad stalwart gets a makeover.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.