Urooj Mukhtar

Tuna slow-roasted in olive oil with tomatoes and herbs. Why gentle heat keeps it silky, real doneness temperatures, and safe storage.

Thai-style chicken simmered in a spicy tomato and coconut sauce with lime and basil. A fragrant weeknight curry over jasmine rice.

Smoked salmon deviled eggs with a smooth filling and no grey ring. Egg timing, easy peeling, and keeping tomato from making it runny.

Spaghetti squash with long strands and no water. Why crosswise rings beat lengthwise halves, high-heat roasting, and the salt-and-drain fix.

Octapodi Kokkinisto: Greek octopus braised low and slow in a red wine and tomato sauce until meltingly tender. A classic Mediterranean seafood dish.

Briam is a rustic Greek roasted vegetable bake of zucchini, potato, eggplant, and tomatoes in olive oil. Naturally vegan, gluten-free, and deeply savory.

A corn and tomato casserole that sets instead of weeping. Milking the cobs for starch, seeding the tomatoes, and baking uncovered.

Slow-roasted cherry tomato bruschetta: sweet, jammy roasted tomatoes on garlic-rubbed toasted bread with basil and olive oil. An easy make-ahead Italian appetizer.

A hearty beef green chili and tomato stew simmered with roasted green chilies and cumin until the beef is fork-tender. Southwestern comfort in a bowl.

A flaky oven-roasted tomato tart with a golden puff-pastry base, cheese layer, and sweet roasted tomatoes. An elegant, easy appetizer or light lunch.