Urooj Mukhtar

Crisp baked green tomatoes, the lighter alternative to frying. The preheated pan, toasted crumbs, and an honest word on what you give up.

Crisp zucchini fritters that hold together. How hard to squeeze the zucchini, why that means less binder, and keeping the wet toppings off.

Slow-cooked lamb in a bhuna tomato gravy. Why oil separation is the doneness signal, which cut to use, and when each spice goes in.

Authentic gulyas is a soup, not the thick stew you have been served. Paprika off the heat, onions as the body, and the right cut of beef.

Hard-seared rib eye with a raw tomato salad and hand-chopped chimichurri. Pull temperatures with carryover, two-zone fire, and why not to blend the sauce.

Sicilian agrodolce chicken balancing raisins and lemon against tomato. Plumping raisins, toasting pine nuts, and correcting sweet-sour by taste.

Savory caramelized onion custards unmolded into fresh tomato sauce. Custard ratios, why the bain-marie matters, and reading the wobble.

A cold tomato soup with savory parmesan ice cream melting into it. Why cold mutes salt, how to temper the custard, and a no-churn option.

The old mock mincemeat tradition: green tomatoes, warm spice, raisins and molasses. Why it does not taste like tomato, and how to avoid a soggy bottom.

Green tomatoes bring pectin and acid, raspberries bring perfume. Setting point tests, refrigerator and freezer options, and safe water-bath canning.