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Corn, Zucchini, and Tomato Pie

Author: Diane Phillips

Weeknight Tandoori Chicken

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)!...

Author: Lisa Leake

Flatbread Caprese

I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt...

Author: Patricia Heaton

Grilled Cheese With Peak Tomatoes

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...

Author: Chris Morocco

Spaghetti with Burst Cherry Tomatoes

Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....

Author: Liz Neumark

Greek Spiced Baked Shrimp

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Author: Andrea Albin

Garlic Tomato Sauce

Author: Marina Riccardi

Chicken Parmesan

An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.

Great Gazpacho

Author: Richard Snyder

Grilled Swordfish with Tomatoes and Oregano

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Author: Claire Saffitz

Grilled Tuna with Provençal Vegetables and Easy Aioli

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Author: Amy Finley

E.L.T. (Egg, Lettuce, and Tomato Sandwich)

With each bite you get that ideal combo of ingredients-sweet tomato, rich egg, crisp iceberg lettuce.

Author: Adam Rapoport

Ricotta and Zucchini Cannelloni

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Author: Donna Hay

Avocado Tomato Salsa

Author: Nina Simonds

Barley Stew with Leeks, Mushrooms, and Greens

Author: Bon Appétit Test Kitchen

Tomato and Bread Soup

Author: Barbara Kafka

Stuffed Meatloaf

Author: Cynthia Graubart