Side Dish (15)
Main Course (7)
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.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
This soup is finished with a flourish of mint-and-chile-infused butter.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
This dish is a perfect garnish for falafel and is also delicious on its own.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
This salad comes from the namesake Seattle restaurant.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
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.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
This stew is popular in Egypt, where favas are a staple food.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.