The Basics: How to Make Gazpacho

Chilled, refreshing Spanish soup.

Play It Cool

A menu of no-cook recipes for the hottest days.

Don’t mess with the national dish! (By Tea Austen Weaver)

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)

Cooling Off

You don’t even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat.

On Tomatoes and Wine

Slice ’em if you’ve got ’em. (By Jordan Mackay)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

What to eat when you can’t bear to turn on the stove. (By Caitlin McGrath)

Kitchen/Market serves spectacular gazpacho–chunky and spicy, with well-rounded flavors, chile heat, and a wallop of garlic. (By C. Thi Nguyen)

From tails to curry. (By Caitlin McGrath)

In an area with lots of little neighborhood joints, Frascati is the choicest. (By C. Thi Nguyen)

With Canele, Corina Weibel and Jane Choi of Corina’s Kitchen are bringing fresh, tasty Cal-Med fare to Atwater Village. Some dishes are being held over from the popular Osteria Nonni, like spaghetti with olive oil. Gazpacho... (By C. Thi Nguyen)

Crave-worthy sandwiches on a stealth menu. (By Mark Hokoda)