Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
The summer salad stalwart gets a makeover.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.