Cherry Tomato

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

How do you improve on a classic Caprese? Grill your tomatoes—and then spill them over charred baguette.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

An elegant Mediterranean-inspired fish dinner with green beans, tomatoes, and olives is just a push of the microwave button away.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Rethink comfort food with kimchi—a type of spicy Korean sauerkraut—which makes this slow-cooked, tomatoey braise tangy, spicy, and deeply flavorful.

This fast one-pot dinner is rich enough to comfort, but light enough that it won’t weigh you down.

This is probably the most famous lentil dish coming out of India—yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don’t have half of these spices, then don’t worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

I used to be put off by poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.

You’re going to want to make this simple seasonal pasta all summer long.

You can stuff this slawlike salad inside your pita, or eat it on its own.