Tomato

Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on steroids.

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.

Arrabbiata (Italian for “angry”) sauce is a heated-up version of your classic marinara, made from garlic, tomatoes, red chiles, and olive oil. What makes this a “faux” arrabbiata is the ever-so-slightly unorthodox addition of basil, lemon, and balsamic vinegar, which add sweetness to the sauce. Cookbook author and Epicurious member Serena Bass notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”

Served cold or at room temperature, this colorful orzo is picnic and party ready. Save yourself some time—and effort—by buying peeled and deveined shrimp, and look for bocconcini, which are tiny mozzarella balls, usually sold in water. With precut veggies, this salad is a snap.

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

These versatile small tartlets can take top billing for a light lunch or play appetizer to a lazy weekend brunch. A creamy custard forms the backdrop for three fillings: goat cheese and tomato; crab and tarragon; and pea, onion, and pancetta. The empty pastry shells can be baked up to a day in advance, then filled and finished when you’re ready to eat. Pack them for a picnic—they’ll easily travel!

Epicurious member Uhlemann may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.

The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.

High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true pique-nique français.

The best Italian ingredients comingle in this delicious pizza from Epicurious member Saatchiken.

Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.

Homemade tomato beurre blanc gives this dish a sophisticated French feel. But it’s easy enough to make for a casual family meal; serve it with rice or a crusty bread to soak up the rich sauce.

The key to this classic pasta dish is using the best-quality white wine you have; contrary to popular belief, the quality of the wine is directly proportional to the quality of the broth. Make it a meal with a crusty warm Italian loaf and a glass of the leftover wine.

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on Mom's toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup. To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3/4- to 1-inch cubes.

This creamy soup, served in tiny cups and bright with chive oil, is easy to make and serve. Kids will like the little cups and the crazy green swirl. Adults will appreciate the healthfulness and the flavor.

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Conch is typically sold cooked and frozen, so to make this salad, simply defrost the frozen conch and cut it into bite-size pieces. Look for conch that's white or off-white and not brown or yellow if you're buying it from your fishmonger, Wessel says. The lime juice and vinegar in the salad will further cook the conch slightly, like a ceviche.