Alex Lau
If using firm tofu packed in water for this plant-based riff on Sloppy Joes, drain it well, then let sit between several layers of paper towels and weight with a few plates to get rid of as much water as possible.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.