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Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.

A creamy, cheesy, tangy pasta alla vodka that’s weeknight-easy but dinner-party-worthy.

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

A one-pot celebration of summer vegetables.

Inspired by satay, sans the skewers, this saucy tofu comes together in one skillet in just 30 minutes.

Chicken salad, pasta salad, and Caesar salad, all in one.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

Turn a pound of ground beef into this hearty, umami stir-fry.

A feel-good meal full of crunchy veg and even crunchier pita chips.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

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.

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.

A lightning-fast dinner inspired by an Italian classic.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Pasta sauce tastes better on the grill.

The popular dish gets a summery upgrade.

Grilling fish atop a bed of lemon slices is the key to not sticking.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

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.

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.