Tomato

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

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Layers of ragù and béchamel are all that is right in this world.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

This sour-salty soup was made for using up sweet, late-season tomatoes.

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.