Tomato

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

The secret to lasagna de carne that packs a wallop of flavor? An herby sofrito that cooks with the beef until toasty and caramelized.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.