Tomato

Tomatoes are a top plant source of umami, and the riper they are, the better: The fruit's umami components increase during maturation. What's more, whole-wheat pasta has triple the fiber of regular pasta for more fill-you-up power.

Tomatoes keep the fulfilling umami coming. We added almonds to up the slim-down factor: Dieters who ate the nuts daily lost 56 percent more fat than those who didn't, a study from Loma Linda University finds; the nuts' fiber may prevent fat absorption.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. Save time by quick-soaking the beans.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot—remove them before serving. Note: "Not Too Gedempte Fleysch" means "Not too well stewed." I didn't know either.

This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and welcoming, the secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.

I've been doing the previous marinades forever. This new one is first cousin to a good barbecued tofu: piquant, sweet-hot-rich, and scintillatingly tasty. The tofu is baked in the marinade/sauce, which cooks down and coats it, caramelizing them. You'll probably have to soak the baking dish overnight before washing it, but it's worth it. Vary this using fruit juice concentrate instead of honey or sugar, and adding extra ginger, orange zest, or both. For an incendiary smokiness, add chipotle in adobo.

There are countless variations on this much-loved recipe, which has its origins in kosher cooking. By making a meatless (pareve) version of chopped liver, Jews who keep kosher get to enjoy a much-loved dish while sticking to the dietary requirements of nonmeat meals. While this is often served as a Sabbath appetizer, particularly in homes with Ashkenazic roots, and also as a seder dish, novelist Ellen Levine brings it to the annual potluck picnic that gathers together writers and illustrators of children's and young-adult books from all over new England. It's always swiftly scarfed up. As odd as it may sound to prepare a vegetarian spread whose name references an animal organ, somehow this dish lacks the turn-up-your-nose unpleasantness of many pseudo-meat dishes. Maybe this is because its origins are based in authentic foodways. But it could just as well be because it is very versatile and just plain good. as with all home-style dishes, from bouillabaisse to barbecue to gumbo, there are many versions of pareve chopped liver, and whichever one you grew up with is, to you, the one and only. I've attempted to give at least a nod to some of these variations following the main recipe, but this is my take on Ellen's. Try it as a sandwich spread or with crudités; or serve it with crisp crackers, toasted baguette slices, or, at Passover, matzoh.

Every cook should have a good marinara sauce in his or her repertoire, and I think this one is just about perfect. Though not as quick to throw together as some of the other tomato sauces I depend on (see page 164 for a really quick, basic sugo), the time you invest in making it will be repaid with a full-flavored, robust sauce that can be used in dozens of different ways. The sauce freezes very well, so why not make a double batch to freeze (after cooling completely) in 2-cup portions? Frozen sauce may be stored for up to 3 months.

This is a decadent dish that is very popular with my family at Christmas-time, when pasta with seafood is a holiday tradition for Italians. For others, though, it’s a reminder of summers on the Cape or in the Hamptons. Whatever memories it may conjure for you, we can all probably agree that it is a rich, sophisticated dish that puts a smile on the face of anyone who tastes it.

This might be the Italian answer to Seafood Newberg: chunks of crab and clams in a rich cream sauce tossed with wide noodles. If you really like clams, it’s worth checking to see if you can buy fresh chopped cooked clams at your fish market; the pieces tend to be a little bigger and meatier, with a more subtle, briny flavor than those in cans. The cream sauce is tinted a pretty pink from the tomatoes.

If you love seafood stew, this is the dish for you. It’s bright and colorful from the greens and the tomatoes, with lots of great sauce to dip your bread in.

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

When I have friends over to watch sports or an awards show, this is often on the menu. It’s comfort food with lots of colorful vegetables and a spicy kick. Make it the day before and reheat it; the flavor improves the longer it sits, which is what you want in a dish for entertaining.

Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.

These meatballs are inspired by a turkey meatloaf that I wrap in pancetta before baking. Everyone loves spaghetti and meatballs, though, so I decided to put the pancetta directly into the meatball mixture and bake rather than fry them. The salty pancetta and the sweet sun-dried tomatoes make these meatballs that people will rave about for a long time.

Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around.

Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straightforward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.

Kids go crazy for this dish. It’s creamy, colorful, and, best of all, they can eat it with a spoon!