Alex Lau
Winter’s answer to the grain bowl, this feels super hearty and satisfying.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.