Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet.
Love quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens.
The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish.
Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.
These bright, spicy tacos get their authentic flavor from a mixture of orange and lime juices (to replicate the bitter oranges grown in the Yucatán) and herbs and spices like Mexican oregano and annatto.
Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock.
This speedy version of the classic Mexican chicken and hominy stew hits all the right notes.
When you’re in the mood for a light-feeling yet satisfying supper, try this bright, boldly flavored salad.
In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.
This veggie burger is a lively combination of classic Italian flavors.
A colorful accompaniment for chicken or fish, this Tuscan pilaf is also delicious enough to stand on its own as a meatless main dish.
Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling.
These burgers come packed with aromatic flavor thanks to cumin, fresh ginger, mint, and harissa, a spicy North African condiment.
Boneless chicken breasts cook very quickly when butterflied and pounded thin.
A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad.
Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil).
Plums add sweetness and body to a quick blender dressing for this elegant combination of peppery arugula, gently bitter radicchio, and rich pine nuts.
Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish.
Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking.
Best served icy cold, gazpacho needs to be chilled for at least an hour.
Serve these refreshing rolls with Peanut Dipping Sauce, Sweet and Sour Dipping Sauce, or Spicy Tamarind Dipping Sauce (or all three!) as a snack, a light lunch, or even an hors d’oeuvre.
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