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09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
10/20/2000
Stuffed Tomatoes
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Issue #34
10/19/2000
Chickpeas with Tomatoes and Sweet Peppers
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
Issue #34
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/01/2007
Oven-Roasted Tomatoes
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
04/14/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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12/15/2009
Curried Pumpkin Fettuccine with Heirloom Tomato Chutney
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
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Source: EcoMetro
04/28/2009
Gratin of Fennel and Tomato
Sliced fennel makes a great substitute for potatoes in this crumb-crusted gratin. This recipe first appeared in the magazine Edible Portland; the recipe's author, Diane Morgan, writes that she’s served the dish at Thanksgiving for 15 years.
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Source: Edible Portland