Side Dish (24)
Main Course (22)
Soups & Stews (20)
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.
This salad comes from the namesake Seattle restaurant.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Tomato paste lends depth and flavor to many dishes.
This easy-to-prepare first course captures the essence of summer.
Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.