Urooj Mukhtar

A Provencal ratatouille of eggplant, zucchini, peppers, and tomatoes stewed with herbes de Provence. The stew-together vs cook-separately debate, settled honestly.

Tomatoes grilled over live fire without falling through the grate. Choosing firm fruit, managing the heat, and when the herbs go on.

Cold, no-bake shrimp stuffed cherry tomatoes for a party. Draining the shells, keeping shrimp tender, and how far ahead you can safely prep.

A BLT rebuilt with crisped pork belly and fried tomato slices. The two-stage belly method, the dredge that sticks, and stacking it so it stays crisp.

A tortellini bake you assemble now and bake later. Undercooking the pasta, loosening the sauce, and taking a cold dish to a hot oven safely.

A smooth roasted tomato and garlic spread for toast and sandwiches. Why roasted garlic tastes nothing like raw, and how to store it safely.

A bone-in leg of lamb roasted over a vegetable tian that cooks in the drippings. Real pull temperatures, carryover on a big roast, and carving.

A hearty spiced barley bowl with okra and tomatoes. Which barley to buy, how to keep okra from turning slimy, and where the spices come from.

Tuscan bread salad with white beans and prosciutto. Why stale bread is required, using the tomato juice as dressing, and the soak window.

Tender steak fajitas with charred corn and heirloom tomatoes. Finding the grain, slicing it right, and getting real char on a home stove.