Plum Tomato

It's so straightforward to put everything under the broiler at once and remove each component as finished—when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.

This name came from a Frank Zappa song called "Jewish Princess" where he says: "I want a dainty little Jewish princess with a couple of sisters who can raise a few blisters." I decided to make something called Blisters on My Sisters, and when I went to the kitchen to make it, this is what I came up with. I make the rice and beans mixture in a bowl because all my ingredients are hot all the time, but since you are probably starting with cold ingredients, I gave you directions for mixing the ingredients together over heat.

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

Ensalada de Nopales Do not be afraid of this salad. Nopales (cactus leaves) are quite delicious and may remind you of green beans or okra. In fact, you could make this salad with green beans perfectly well. But do try the nopales if you never have—you may discover a new favorite vegetable. You will find canned nopales at Latino markets, but fresh ones are much better.

Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.

For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket.

_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes are in their prime. The recipe can be doubled or tripled if desired.

This recipe originally accompanied Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad . If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.

This homey dish made everyone in the test kitchen swoon. Roma tomatoes become even more intense when roasted, and this comforting, custardy bread pudding proves the perfect match for their bright flavor. Take it to a potluck, serve it with something grilled, or make it a vegetarian main dish with a green salad.

Fresh ricotta is sold in cheese shops and specialty delis.

You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

In the States, we tend to be familiar only with the bready, crisp-topped version of focaccia­, but this Pugliese take on it—towering, savory, and so light it's almost cakelike—will surely become a new favorite. Food editor Gina Marie Miraglia Eriquez learned the secret to a springy, rich variety—a potato mashed into the dough—from her husband's cousin Lucia Erriquez (yes, with two r's) Castellana, who comes from Bari. A salty top and tangy tomatoes that go almost buttery on the crust will have everyone reaching for a second piece.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.

Papaya brings a fresh twist to the traditional tomato salsa.

Chilies, lime juice and mint enhance the flavor of our Thai Summer Rolls .

Be sure to drain the salad before adding to the sandwich.

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.