Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.
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.
Dive into this shareable skillet with warm flatbread.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.