Tomato

Though many of us associate quesadillas with flour tortillas, in Mexico they're often made with uncooked corn tortillas that are folded in half around a filling like a turnover, then cooked on a griddle or fried. Here, we've enclosed delicate zucchini blossoms, tomatoes, onions, and Oaxacan string cheese.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

Love the crust? Eat up! It's a solid source of heart-smart folate.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).

If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

A playful twist on the Bloody Mary, served frozen as a granita with a little vodka poured over. The Tolstoi is a full-flavored red hybrid tomato. If you can't find it, the Brandywine would also be delicious.

You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want to sop up the excess with bread, or at least eat it with a spoon.

Roasting turns a so-so tomato into something pretty tasty, but it makes a high-season beauty that much more amazing. Here, the tomatoes can be roasted ahead of time so you can avoid having your oven on during the afternoon heat.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.