Strawberry and Watercress Salad

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.

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

Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.

Froyo for one, made in a blender and topped with a crackly magic shell.

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

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