Tomato

An in-depth look at the beauty standards used by the USDA and supermarkets to determine which fruits and vegetables should be sold to consumers

When it’s August and produce is this sweet and this fragrant, the last thing Adam Rapoport wants to do in the kitchen is cook.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

There's nothing like grill-charred tomatoes—except maybe incorporating them into these half-dozen summer salad recipes

Yes—you can grill lettuce. And it’s worth it.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.