Tomato

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

Three words: bacon-fat tortillas.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Fun times lie ahead. You just have to make some toast and get through rent week.

An unlikely romance between a girl and her pot

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

If you're in the midst of rent week, this polenta is a pretty solid cheap dinner idea.

The only trick to this uncooked sauce is finding good canned tomatoes.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

You can serve these flatbreads as is or wrapped around a filling.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.