Tomatoes
1737 recipes found
Seared Tuna Salad With Anchovy Tomato Sauce
Fried Green Tomato, Crab and Ham Sandwich
Israeli Couscous Salad, Tabbouleh-Style
Warm Scallop Pudding With Spinach and Cold Tomato-Basil Juice
Tomato Concasse
Roasted New Potatoes and Tomatoes With Lardo
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Garlic Custard With Shrimp And Tomato Broth
Bloody Paradise
The Original Mix Classic Bloody Mary (a k a the Red Snapper)
Fernand Petiot, who was the bartender at Harry’s New York Bar in Paris in the 1930s, took credit for zapping tomato juice and vodka with Worcestershire sauce, lemon, salt and pepper. He moved to the King Cole Bar in the St. Regis Hotel in 1964, and renamed the cocktail the Red Snapper (the St. Regis wanted a classier name than Bloody Mary).
Tomato-Tarragon Vinaigrette
Spoon over poached chicken or steamed mussels.
Sopa de Lima
Sauteed Peppers And Tomatoes
Cabbage and Pepper Chakchoukah
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah. In this version, cabbage is substituted for some of the peppers in the traditional version.
Split-pea and Tomato Soup (Potage mongol)
Chicken Basque Style
OssoBuco
Wheat-Berry Tabbouleh
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.
Anchovied Tomatoes, Zucchini and Potatoes
Veal Shanks With Tomato Sauce
Scallop Gumbo
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.
Creole Chicken Loaf
Rhode Island Lobster Stew
Eggplant and Herb Casserole
