Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Froyo for one, made in a blender and topped with a crackly magic shell.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.