Tomato

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Yes—you can grill lettuce. And it’s worth it.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

We love using farmers' market heirloom varieties in this tomato salad recipe.