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"Spinach

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »
"Cauliflower

Cauliflower with Tomato Sauce (Gulpea)

"Pecorino

Pecorino Flans with Tomato Sauce

These fluffy pecorino flans are served with a simple tomato sauce. Get the recipe for Pecorino Flans with Tomato Sauce »
"Eritrean

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »
"Pigeon

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

"Turkey

Turkey Momos with Tomato-Cilantro Sauce

These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce »
"Duck

Duck Borscht with Fermented Tomato Sauce

"Lamb

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »
"Rigatoni"

Rigatoni in Tomato Sauce

Hearty, satisfying rigatoni tossed in a simple tomato-herb sauce makes an unbelievably easy main dish. Get the recipe for Rigatoni in Tomato Sauce »
"Shakshuka

Shakshuka

"Pike

Pike Quenelles with Sauce Nantua (Quenelles de Brochet)

Traditionally, these quenelles are served with a sauce Nantua (made from crayfish from the region of Nantua), but you can use any shellfish, such as crab or lobster. Get the recipe for Pike Quenelles with Sauce Nantua (Quenelles de Brochet) »

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