Vegetable

Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

The truth is, there’s a time and a place for whole-wheat pasta. Its nutty, earthy flavor isn’t the best match with a light tomato sauce, but it works quite well with bolder ingredients like capers and anchovies, which can stand up to the pasta’s wholesomeness. Hearty vegetables pair well, too. Here, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. For even more texture, grated cheese is swapped for toasted bread crumbs. In Italy, they’re known as pan grattato, or “grated bread,” as peasants once used them as a cheese replacement on their pasta because they couldn’t afford the real deal. Nowadays both are easily within reach, but the crunch they add here makes it easy to leave the Parmesan behind.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

If you haven’t tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.

There are many variations of Gobernadores, but they typically include shrimp, mild chiles, and cheese. Here, chef David Castro Hussong adds bacon, which gives the dish a surf-and-turf feeling.

A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.

Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

This dish is all about assembly, not time at the stove. You’ll quickly sauté chickpeas and corn, then gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Peaches and tomatoes might not sound filling, but hear us out. Crisp some bacon, char the peaches (and some bread) in the rendered fat, toss the tomatoes in a garlicky, spicy brine, and you’ve got dinner.