While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Serve with plantains, refried beans, and red onion escabeche.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This shows just how perfumed basil is.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Garlic and pine nuts, currants and onion take the ubiquitous tomato-mozzarella salad into new territory.
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 1/4- to 1-inch cubes.
You can buck up the personality of a bowl of pasta by merely switching the order of how grated cheese and tomato sauce are blended with the noodles. Bring in smoky flavors and a snap of chile, and you have a modern improvisation.