Tomato

Wedding season is here, and it turns out that love is pretty expensive. Beans, on the other hand, are not.

There’s a reason you bought 40 lbs. of summer squash at the farmers' market. Use it up.

It’s sweet. It’s sour. And it’s extremely delicious.

Nothing beats serving this salsa still warm and freshly blended.

Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

A bright summer salad perfect for a long, lazy lunch menu.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

Bring this to ALL the picnics this summer.

Plus mayo bread, because we can.

Andy Baraghani shares his dad's classic recipe.

Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.

That little can or tube of tomato paste holds some serious flavor. But with great power comes great responsibility.

A punch fish stew with scallops and mussels and all the good things.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

A magical casserole recipe from Commander's Palace in New Orleans.

It's 157% better than the jarred stuff, and it's SENSATIONAL.

Cherry tomatoes may be the greatest thing we've ever discovered in the canned foods aisle.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.