Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.