I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.
This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
This rare treasure, an umami-rich sweet-salty-smoky chipotle number, balances juicy pineapple with grassy green cilantro. It straddles the line between sweet and savory: a handful of cherry tomatoes tamps down the fruity flavor without pushing the drink into full-on Bloody Mary territory.
The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops. This dish is a go-too for weeknights or company.