Ali Slagle

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

Cook a chicken burger in bacon fat, never look back.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.