Tomato

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

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

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.