Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.