Tomato

The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.

Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.

Tomatoes at the peak of flavor need only fresh herbs, a drizzle of olive oil, and a few minutes on a hot grill.

All the flavors of the cold Spanish soup—in a chunky salsa. The secret ingredient here is smoked paprika, which is now available in the spice section of many supermarkets. That variety is slightly sweet, but a hot version (available at specialty foods stores) can be used instead, if you want more heat.

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

This recipe originally accompanied Ratatouille .

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

A no-cook soup that's as effortless as it is elegant embodies everything we look for in a summer dish. The sweet honey and sharp vinegar are natural extensions of summertime tomatoes' flavor.

This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch. An easy tomato and mint salad spooned on top adds just the right touch of fresh acidity.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier—and, we like to think, even better.

When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it's nice to give them a little special attention. When that time comes, this is the recipe I turn to. It's a tartlet that looks like it takes all day to make, but is really a quickie. It's warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.

Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.

Be well this fall: Have one bowl and you'll spoon up nearly three quarters of your daily requirement for vitamin C.

This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in lowfat feta for the olives.