Quick

Use summer’s ripest offerings to make this Mexican party bev.

It comes together in a blender and just happens to be dairy-free.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

This speedy one-pan summer dessert channels peaches and cream with a twist.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Best served chilled.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

A kiss of heat makes an otherwise lovable dip simply irresistible.

Evoke the tropics with one sip of this classic cocktail. 

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

Bright, briny, irresistibly creamy—and superior to anything that comes in a squeeze packet.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

A spring go-to for 20 years and counting.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

A strip of lemon zest balances this refreshing spring classic.