Salsa de Chile Morita

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.