Claire Saffitz

The most common question we're asked every summer? “What should I do with all this extra zucchini?” This recipe provides an answer, in the form of

Think of this recipe as a crash course in making tofu meatballs. While most meatless meatballs require lots of chopping, a food processor, or

Mayo haters, this one's for you. A creamy tahini sauce (made with lemon juice and tangy Dijon mustard) solves the problem of creating a rich and

This deeply savory, easy beef stir-fry recipe is your glossy, saucy excuse to head to the farmers market for high-season peppers. (Yes.

When roasted until creamy, Japanese eggplant is great with just about anything. But our current favorite pairing is with a topping inspired by the

Freshly fried, plucked from a grocery store steam table, or baked from frozen, a samosa is a thing of joy. With spiced potatoes ensconced in crisp pastry, what's not to love?

Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there's just too much fruit, or it's too ripe, or too raw to eat out of hand.

After a sunny day at the park or beach, make this quick, cold, satisfying supper.

A tasty, heart-warming soup for anytime.

“The word larb is a loaded concept. Almost everyone in Thailand knows its meaning, but for each person it can signify something totally different,” writes chef Kris Yenbamroong.