Gourmet

Instead of being pounded together, as they traditionally are, the best parts of the classic Catalan sauce are left intact here—yielding the same comforting flavor with a terrific assortment of textures.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.

A bowl of these refreshing noodles—a riff on a Japanese classic that gets topped with silky tofu—is clean and light, yet still hearty enough to make a satisfying meal.

Some Australians add grilled onions to this burger—feel free to make it your own.

Melted cheese is a nice way to set off the blossoms' tangy green flavor.

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.

A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.

In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

Lovers of beef and chorizo can have their steak and eat it, too: Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you've always associated with the richly flavored sausage. The same seasonings, plus some drippings from the meat, transform ordinary store-bought mayonnaise into a simply spectacular accompaniment.

Honey and dried fruit sweeten oats and nuts to make this easy stir-and-bake breakfast.

A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab.

This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.

Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance. A homemade vegetable broth is the base for the delicate aspic in which the curves of tomato, arranged by color, are suspended.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.

This homey dish made everyone in the test kitchen swoon. Roma tomatoes become even more intense when roasted, and this comforting, custardy bread pudding proves the perfect match for their bright flavor. Take it to a potluck, serve it with something grilled, or make it a vegetarian main dish with a green salad.