Photo by Ted Cavanaugh
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
With homemade quick pickles, this will be your new signature side dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A steak dinner that’s more about the sauce than the meat.