Alex Lau
We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
As energizing as an energy bar, with a much simpler ingredient list.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.