Baked Eggs With Sausage, Beans and Greens…
Sardine Toasts With Tomato and Sweet Onion…
Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that’s especially true during high summer, when tomatoes are at their peak.…
Slow Cooker Chili…
Couscous Salad With Turmeric, Chickpea and Tomato…
Seared Scallop Pasta With Burst Tomatoes and Herbs…
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition…
Cobb Salad…
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous…
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and…
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple…
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends.…
What if salade niçoise wasn’t a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Beans and new potatoes are in a simple shallot…
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in…
Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers’ market. It’s a little complicated to put together, but both the vegetable stew and the couscous can be made…
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping…
