Tomato

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

This recipe is a prime example of how to cut calories without sacrificing flavor. We use a ton of vegetables and just a handful of flavorful sausage. Don't skimp on the time needed to wilt down the vegetables, because that time adds sweetness to the sauce.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Skip expensive store-bought stock: you can extract cleaner, stronger broth from water and a few pantry items you probably already have on hand (think bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt).

If you're not a lamb person, ground beef will also taste great.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.