Soups & Stews (6)
Side Dish (5)
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
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.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
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.
Use fine-grained bulgur for this refreshing, lemony salad.
This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope.
This dish is a perfect garnish for falafel and is also delicious on its own.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
This easy-to-prepare first course captures the essence of summer.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
An exotic blend of spices, nuts, and tomato makes this dip something special.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
This extravagant salsa makes a lively accompaniment for crab cakes.
The perfect summertime soup.