Alex Lau
When you cut up the leek, you may notice some sand on the slices. Just place the slices in a bowl of water so the sand falls to the bottom of the bowl. Check out step-by-step photo instructions here.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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.
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.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.