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12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
03/20/2011
Maple Syrup-Roasted Tomatoes
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.
Issue #136
09/02/2011
Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia.
Issue #130
05/24/2010
Roasted Tomatoes
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Issue #130
04/05/2010
Stewed Okra
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Issue #129
09/05/2012
Crabs and Spaghetti
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
02/24/2011
Tabbouleh
Use fine-grained bulgur for this refreshing, lemony salad.
Issue #126
02/05/2010
Curried Cauliflower with Tomatoes
Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties. Continue...
Issue #125
11/11/2009
Gujarati Sweet and Sour Lentils
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
Issue #125
09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
04/10/2009
Stewed White Beans
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
04/10/2009
Stuffed Eggplant
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
04/21/2008
Stewed Squash and Tomatoes
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
04/17/2008
Bulgur Wheat with Tomato
This recipe is a common Cypriot side dish to grilled and roasted meats.
Issue #111
04/14/2008
Tomatoes Stuffed with Brown Rice and Feta
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
02/29/2008
Ethiopian Lentil Stew
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
Issue #110
04/19/2010
Step-by-Step Guacamole
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
07/13/2007
Oven-Roasted Plum Tomatoes
Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
Issue #104
04/02/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
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