Tomato

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

Plenty of bacon and a quick trip under the broiler adds salty, smoky crunch to this cheeky casserole version of the classic sandwich.

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.

This simple, tomato-lovers' pizza is inspired by a classic pie served in Trenton, New Jersey.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.