Grape Tomato

The squid in this entrée is tender and picks up the flavors it's cooked with.

Indian flavorings give this vegetarian main some extra pizzazz.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.

Food editor Lillian Chou, who is also gourmet's resident runner of marathons, swears by quinoa: "I have so much more energy if I eat it before a race!" And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.

You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want to sop up the excess with bread, or at least eat it with a spoon.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Brie coats the rigatoni like a creamy pasta sauce.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

Once separated from the ribs, the pale green leaves of the under-appreciated Napa cabbage are delicate and mild. Tossed with a lemony dressing, creamy avocado, and tiny tomatoes, they make a great cold-weather salad.

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Heat the pizza stone and prepare the eggplant and other pizza toppings in this recipe while the pizza dough is rising.