Tomato

The first American Jewish recipe I found for fricassee, a kind of ragout — usually made with chicken, browned lightly with onions in fat and then simmered in the drippings — came from a section on Jewish recipes in Jennie June's American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of Puck. This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

(Grain and Tomato Salad) One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca, about an hour from Florence. There we discovered a local specialty, farro, an ancient grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean soup there. We bought lots of it, and Massimo then made a salad based on panzanella but substituting the boiled farro, for soaked and squeezed bread — a terrific idea that has become a warm-weather favorite.

Every salad should have pita chips.

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

This no-knead knockout gets its punch from tomatoes in two different ways.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Sweet, savory, and way too easy to drink.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

A steak dinner that’s more about the sauce than the meat.

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

The summer salad stalwart gets a makeover.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.