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magazine cherry tomatoes stuffed with marinated feta
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These aren’t hard to make, but it does take a while to clean out the insides of all of the tomatoes. The good news is that they can be made up to a day ahead and the taste is most definitely worth the effort.
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A steak dinner that’s more about the sauce than the meat.
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Add some heat to the viral feta pasta sauce with spicy Calabrian chiles.
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A feel-good, even-easier spin on stuffed shells.
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Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don’t make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.
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Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
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Try this with white beans on toast, in salads, or puréed and spread on pita.
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This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
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Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
5.0
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Articles
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Cooking
And allows you to eat as many cherry tomatoes as humanly possible.
Alex Beggs
Cooking
You can zhuzh it up with whatever you have around too.
Sheela Prakash
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Shopping
Cherry tomatoes may be the greatest thing we've ever discovered in the canned foods aisle.
Elaheh Nozari
Cooking
Almost everything you need to know about the workhorse pantry staple.
Sarah Jampel
Videos
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Produced by Bon Appétit for Element Hotels | This is Carla's go-to snack recipe that she makes when she’s on the go.
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Need something sweet and cheesy? These red peppers will do the trick!
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The best thing you do with feta is marinate it with a whole bunch of olive oil and fresh herbs. Buy an extra pack of crackers—you're going to go through this quickly.
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Everyone loves olives, cheese, and bread! Put a little bit of love into your next appetizer by trying this easy recipe.
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Enzyme enthusiast, grill master and cookbook author(!) Brad Leone returns for the next episode of It’s Alive, this time to prepare smoked chicken with a fermented tomato purée - a recipe featured in his upcoming release “Field Notes for Food Adventure.” Brad smokes the chicken low and slow, gradually building up a coating of fermented tomato glaze and making for some stellar results.
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To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Get the recipe: https://shape-flow.today/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">