Tomato

Try the topping on burgers or in quesadillas, too.

This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.

Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemented by a creamy basil sauce with orange zest and saffron.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

A balsamic vinaigrette flavors the chicken and dresses the salad.

We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Brie coats the rigatoni like a creamy pasta sauce.

This is delicious served either warm or at room temperature.

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.