Tomato

A different, easy way to enjoy ground beef.

Bettina says that this recipe is one of her delicious and dependable standbys.

Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.

Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.

Louis Osteen makes his mayonnaise fresh, but we've substituted bottled mayonnaise to avoid raw egg yolks.

This recipe is an accompaniment for Annabel's Baby Back Ribs. Prepare this sauce 2 days ahead of your party for the flavors to meld. Any extra freezes well.

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

Active time: 15 min Start to finish: 30 min

Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque." Chunks of fresh crab make an elegant garnish for this rich soup.

Active time: 40 min Start to finish: 40 min

Active time: 20 min Start to finish: 20 min

Active time: 20 min Start to finish: 25 min

Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .