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magazine 1998 10 mozzarella topped peppers with tomatoes and garlic
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Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Culture
Vote for your favorite recipe using fresh mozzarella at food52.com
Julia Bainbridge
Cooking
This easy pizza requires very little effort and time and makes an great weeknight dinner.
Diane Chang
Culture
Culture
Cooking
Tomatoes and basil, meet Fresno chiles and chewy, tender rice noodles.
Elyse Inamine
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg
Culture
Frozen pizza is there for you when you need it, but next time, add these toppings and you'll take it to a whole new level.
Alex Beggs
Culture
Carolynn Carreño
Lifestyle
We challenged nutritionist Tricia Williams to revamp this classic after-school snack as a wholesome treat
Danielle Walsh
Culture
We gave you a sneak peek at three photos from The Frankies Spuntino Kitchen Companion & Cooking Manual. You voted for your favorite, and now we're ready to reveal the winning recipe: meatballs!
Julia Bainbridge
Culture
Lobster makes this easy weeknight pasta decadent.
Rochelle Bilow
Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master
Meryl Rothstein
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Cooking
Alt. title: The potential of pepperoni.
Alma Avalle
Culture
Culture
Tomatoes aren't just good eating--they're good design. We've rounded up 24 items inspired by the tomato, from watering cans to cottages
Bon Appétit
Restaurants
Zeppoli in Collingswood, New Jersey, sets the bar.
Alex Delany