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cooking.nytimes.com
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer’s sweetest staples In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense
cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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An exciting spice blend and a spicy butter dipping sauce make these wings real crowd pleasers!
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Get J.C. Hardaway's Pork Shoulder Recipe from Food Network
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Despite the name of this iconic retro dish, the secret to a great sloppy joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns.
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!
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My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
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Using a good-quality vodka and fresh lemon and lime juice along with some other special ingredients will make a terrific eye-opening batch of Bloody Marys for your next tailgate or football party.
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Get Mushroom Omelet with Bacon and Onion Hash Recipe from Food Network
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You can start this one-skillet chili and cornbread dinner on the stovetop and finish it up in the oven, delivering a tasty meal that's perfect comfort food for cool evenings.
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Campbell's® Tomato Juice is the secret ingredient in this irresistibly delicious devil's food cake.