A bold Neapolitan puttanesca with anchovies, capers, olives, and tomatoes. How to melt the anchovies, balance the salt, and make it vegetarian.

A raw, no-cook Andalusian gazpacho blended from ripe tomatoes, cucumber, pepper, and sherry vinegar. Why bread gives it body and how to get it silky.

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.