Tomato

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Fluke, hake, or cod are all good substitutions for the halibut.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

A full post-mortem on all the stories BonAppetit.com posted during Tomato Week