• food recipes

    15 Easy Tomato Recipes – The New York Times

    Perhaps you’ve already excitedly made gazpacho and pico de gallo and maybe even prepared a batch of red sauce for the freezer, but those perfectly ripe (and fresh) summer tomatoes at the market sure are tempting. So you lug home another few pounds of them, unable to resist but without a plan. Good news: New York Times Cooking has plenty. Below are more than a dozen recipes that put the quintessential fruit of the season front and center, so you won’t have regretted following their call. The nostalgia of eating a juicy tomato, sliced and tucked between slices of mayo-slathered  

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    Smitten Kitchen Has a Clever Trick For Making the Best Tomato Soup Ever

    We independently select these products—if you buy from one of our links, we may earn a commission. If you’re a fan of cooking, chances are you’re familiar with Smitten Kitchen. The longtime food blog created by Deb Perelman is beloved by many for its simple-yet-comforting recipes that are always a success. I’ve written about my love for her recipes in the past, and whenever I’m searching for a new recipe to make, Smitten Kitchen is one of the first places I turn. One Smitten Kitchen recipe I’ve made countless times is her classic grilled cheese and cream of tomato  

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    Ina Garten shares the trick that makes tomato soup richer

    We love Ina Garten and her pro cooking tips. After all, it’s because of the Food Network star that we now know these Thanksgiving hacks and learned how to make the perfect creamy hash browns. Her culinary wisdom is unmatched and endlessly appreciated. With the release of her new cookbook, “Modern Comfort Food,” she’s continued to gift us with her new recipes‘ ability to make us feel warm in our bellies — and our hearts. And the ultimate feel-good food: tomato soup, just got a whole lot better thanks to this trick from Garten. Speaking  

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    Mandy Yin’s Malaysian recipes: soy-braised chicken, fish curry, prawns in tomato sambal | Malaysian food and drink

    In Malaysia, it is drummed into you from a young age that a nourishing hot meal is a non-negotiable necessity, any time of the day. Economy rice outlets fulfil this need and can be found everywhere across the country. They’re an extension of the home cook’s kitchen – hearty, comforting. The Malays have nasi campur – nasi means rice in Malay, campur means mixed. The Chinese have chap fan (mixed rice), the Indians nasi kandar and banana leaf rice, the Indonesians nasi padang. All of these have plain steamed rice front and centre, with a choice of dishes  

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    Creamy tomato soup with cheesy croutons provides stress relief

    Anyone who was thinking that the need for comfort food hit its apex during the first months of the pandemic did not anticipate Election Day in the U.S. Searches for “fries near me” hit an all-time high as Nov. 3 dragged on, according to Google Trends. As did “liquor stores near me” — little surprise. But for those who have worked their way through the drinking options as the electorate awaits a president to be named, here’s an alternate, two-word comfort source: tomato soup. A steaming bowl of the creamy, sweet soup conjures up coziness, especially when it’s accompanied by  

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    Yotam Ottolenghi’s recipes for tomato soup three ways | Food

    The thing about the end of summer is that although the earlier sunsets and cooler air signal a clear shift in the seasons, some of our favourite fruits are certainly not yet ready to move on. Sticky-sweet figs, juicy plums and blistering tomatoes are begging to be eaten right now, as if they’ve been slow-cooked to perfection in the residual heat of summer. These end-of-season fruits are now in their prime, with tomatoes leading the way. So make good use of them – you won’t see them again for another year, after all. And there’s no better way of  

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    Tomato time | Food and Cooking

    Rhonda Foshay’s gazpacho was one of the lovely little perks of participating in the Sunriver Art Faire every August. Her husband Paul is a talented woodworker and his booth of exquisite furniture and burl bowls always stood kitty-corner to my booth of landscape watercolors. Right around the noon hour, as long as an appropriate lull in the crowd persisted for a reasonable amount of time, Rhonda would reach into her cooler, bring out the gazpacho and give my husband and me the high sign: “Come on you two.” Steve and I would comply, plastic cups and spoons in hand. Her  

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    Tomato classes offer some new recipes | Food-and-cooking

    After our relish experience, it was on to preparing a salad from peaches and tomatoes. This is another simple dish that is amazingly good. We used fresh peaches and tomatoes sliced about the same size. Seasoned with salt, red pepper flakes, chives, lemon juice and olive oil. That’s it. It is so delicious and looks mouth-watering. I got notes from people saying they made it the same week – even at the beach. There was another salad next. This one was more substantial and is easy to serve as a main course. Tomatoes were a key player along with prosciutto  

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    The best summer bread recipes, from cherry focaccia to a tomato and basil twist

    summer bread – Haarala Hamilton Bread is fundamental, the most basic food in many cultures, hallowed in some (if a piece of bread falls to the floor in Morocco, it’s retrieved and kissed). It’s cheap to make, filling and is used as either plate or container for other foods – think of flatbreads, sandwiches and wraps. Access to it is almost a right. Its scarcity contributed to the French revolution and its removal – in Syria, the Assad regime has deliberately bombed bakeries – is a weapon of war. In the UK, jam sandwiches have provided sustenance for the working  

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