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Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.