Peden + Munk
In this riff on the Spanish tapas pan con tomate, you want to make sure the bread is really crisped through.
This no-knead knockout gets its punch from tomatoes in two different ways.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This stunner of an appetizer comes together with boquerones and a few pantry staples.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
This piquant French sauce comes together in the blender in just five minutes.