Alex Lau
The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.
A steak dinner that’s more about the sauce than the meat.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
As energizing as an energy bar, with a much simpler ingredient list.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.