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We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.
4.7
(4.69)
Quick
Recipes
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.6
(4.62)
Quick
Recipes
A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
Easy
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Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.
4.6
(4.6)
Easy
4.0
(4.17)
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Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.
4.7
(4.67)
Quick
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Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
4.7
(4.72)
Easy
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We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
4.3
(4.33)
Quick
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Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese.
4.6
(4.6)
Quick
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This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
5.0
(4.88)
Recipes
For the best fried green tomatoes, swap cornmeal for a crispy panko crust, then serve with a creamy sauce or tuck them into a pimento cheese sandwich.
3.6
(3.6)
Quick
Throw everything in the skillet, bring it to a simmer, and dinner is done.
5.0
(5)
Articles
(191)
Cooking
Your last dregs of sun-dried tomato oil and bacon grease have more to offer.
Maggie Lange
Shopping
Make deep-frying at home a smidge less annoying.
Sarah Jampel
Lifestyle
This weeknight recipe comes together effortlessly in one skillet.
Aliza Abarbanel
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Cooking
It requires minimal effort for an incredible payoff. But also: good bread.
Andy Baraghani
test-kitchen
Overripe tomatoes do not belong in the compost bin—chef Greg Vernick came and showed us how to make good use of 'em
Julia Kramer
Videos
(195)
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Feeling for some soup tonight? Try this recipe!
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Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Produced by Bon Appétit with Thrive® Culinary Algae Oil. | A delicious - and spicy - take on a cult favorite made with the perfect oil for all kinds of cooking. Thrive boasts a neutral flavor and high smoke point, which lets the real heat shine through and lets cooks do their thing, including frying at high temperatures.
Learn more at thrivealgae.com
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-and-tomato-stew-with-caramelized-lemon%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">