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cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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Crisp bread topped with tomatoes, onions, and a touch of harissa.
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Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious.
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This dish is a simple mixture of roasted vegetables, including baby eggplants, Roma tomatoes, zucchini, and onion, seasoned simply.
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes, and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
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Try this Spanish-style beef stew made with sofrito, olives, potatoes, tomatoes, garlic, and onion in your slow cooker.
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The filling of these crispy skins is decidedly South-of-the-border, with chiles, cheese and sweet Roma tomatoes.
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This quick, easy, and flavorful fresh pasta dish showcases summer's garden bounty using those wonderful home-grown tomatoes and fresh basil.
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Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.