Tomato

June means fresh tomatoes, nutty-sweet fruit crumble, and thirst-quenching drinks.

If it looks good at the market, it will be good in this salad.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

If you haven't seen these yet—don't watch while hungry.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.