Tomato

We love the way this recipe revamps a standard BLT.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

This frittata is lightened by using only half the egg yolks of traditional recipes.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

Butternut adds heft and sweetness to this season-blurring beauty.

This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

Canned beans are your friend in this garlic shrimp recipe.

Why are these fried green tomatoes better than all others? We've got three words for you: tomato-vinegar sauce. Psst: Make the sauce ahead of time.