Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Turn humble onions into this thrifty yet luxe pasta dinner.