Tomato

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder and Fulton Market clam chowder). It is believed that disdainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Using chicken thighs instead of breasts ensures juicy cutlets.

This fresh seasonal sauce—so good you'll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don't burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.

Parmigiano-Reggiano adds salty, nutty richness to this ratatouille, which rivals the best oven versions. To speed preparation, feel free to skip the first step of salting and rinsing the eggplant and zucchini (this process draws off any bitter juices). Instead, just remove any particularly seedy and brown parts of the eggplant, or use smaller Japanese eggplants (which also do not need to be peeled). For pizzazz, add chickpeas and pitted, chopped oil-cured black olives. To make this dish vegan, swap in olive oil for the butter and skip the cheese (adding olives will make up for cheese's saltiness). When reheating the polenta, add liquid (such as chicken stock or milk), then adjust the seasoning if necessary with more salt, pepper, and butter.

Even your dude will love this skinny pie. (He can bring the beer.)

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3 1/2-4-pound piece of a leg.

This stew uses bottled clam juice, a smart shortcut to a robust broth.

Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like. For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

For a simple but elegant winter holiday meal, look no further than this Italian classic.

This deeply savory tomato-based pasta sauce is flavored with garlic, red pepper flakes, and a mix of ground pork and hot (or sweet) Italian sausage. Use any short, tubular pasta you like.

Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that’s the perfect pair for a moist roasted turkey.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it's easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!