Tomato

When preserving ripe tomatoes, it's important to add bottled lemon juice to make sure the mixture is safe for canning. Bottled lemon juice is used instead of fresh because it has a consistent acidity. We prefer the flavor of organic; look for it at natural foods stores.

Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.

The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese. Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving.

Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.

This satisfying dish, with its great Italian flavors, makes the most of the last-of-the-season eggplant and tomatoes. In place of polenta, the vegetables and lamb can be served over penne, ziti, or rigatoni.

Mix this relish into tuna or chicken salad, or serve with burgers or hot dogs.

Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatility—and its Greek side.

Fresh ricotta is sold in cheese shops and specialty delis.

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.

The squid in this entrée is tender and picks up the flavors it's cooked with.

Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

A pretty mix of Provençal vegetables, grilled simply and dressed up with the homemade basil aioli. You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).

Food editor Melissa Roberts owes the inspiration for this recipe to her brother in Boston, Jeff, whose signature summer dish is grilled sirloin tips marinated in bottled Italian dressing. Melissa marinates the steak in a homemade, full-flavored red-wine vinaigrette before grilling it alongside skewers of juicy tomatoes and okra.