Tomato

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.