Herbed Heirloom Tomato Salad

Proving the importance of good lineage. (By CHOW Food Team)

Open-Faced Toasted Tomato Sandwich

Quick to make and quicker to disappear. (By CHOW Food Team)

Heirloom Tomato–Basil Pasta with Olives and Feta

A fresh, simple pasta that requires minimum fuss but offers maximum flavor. (By Aida Mollenkamp)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

BLT Salad

Chop up the classic sandwich— the only thing missing is the mayo. (By Kate Ramos)

Ersatz Papalote Salsa

Better than the best. (By Max La Rivière-Hedrick)

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Baked Radicchio and Mozzarella Pasta

This is a dish that converts radicchio-haters, softening the green’s bitterness by baking it with a cream sauce. (By Aida Mollenkamp)

Fresh Corn and Tomato Salad

The sweetness of fresh corn and tomatoes gets tamed by lemon juice and thinly sliced basil. (By Kate Ramos)

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers. (By Kate Ramos)

Simmered Black-Eyed Peas with Tomatoes

Simmered in onions, thyme, and tomatoes— Jewish soul food at its best. (By Marcie Cohen Ferris)

Spicy Mackerel with Chiles and Tomato

A weeknight dish that elevates an underappreciated fish. (By Adela Jung)

Tuna, Olive, Avocado, and Green Bean Salad

A mixed green salad that’s full of flavor and filling enough to be a meal. (By Aida Mollenkamp)

Black Beans with Mexican Beer

A spicy new technique adds lots of flavor. (By Regan Burns)