Tomato

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

The summer salad stalwart gets a makeover.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

Throw everything in the skillet, bring it to a simmer, and dinner is done.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.

This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you’ll spoon up until the last drop.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

You’re a few minutes away from the snack of the season.

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.