Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.