This tomato risotto or “risotto al pomodoro” is the perfect recipe to make when your garden or CSA box is overflowing with summer tomatoes, but can also be made when you have none at all. It relies on passata, which can be made by processing plenty of tomatoes in a food mill or potato ricer and cooking the juices down for about fifteen minutes, or can be easily purchased from the store and kept in the pantry. On the off chance there are leftovers of this delicious dish, try breading and frying them into mozzarella-stuffed arancini the next day!

Creamy tomato risotto (risotto al pomodoro) made with passata, parmesan, and fresh herbs. A cozy Italian classic perfect for weeknight dinners or summer tomatoes.

Risotto Al Pomodoro

I had never understood cold soup until I was working in a professional kitchen and my Spanish colleague José made me a bowl of gazpacho, and later our head chef, Beta, made salmorejo. This recipe is an amalgamation of the two. I'm not such a fan of peppers, so I have left them out. I hesitate to call this gazpacho or salmorejo because it is neither, and I don't want to annoy any of my Spanish friends. So instead, I call it Spring/Summer Tomato Soup- and I hope they approve! This soup is the ideal recipe to batch make in the heat of summer and keep in the fridge, ready and chilled for when you need a light, fresh, thirst-quenching lunch.

In for Dinner: 101 Delicious, Affordable Recipes to Share

This easy salmorejo-style recipe is the ultimate summer soup—rich, creamy, and served cold with grated hard-boiled egg on top.

Spring/Summer Tomato Soup

This Confit Red Pepper and Tomato Sauce recipe is rich, creamy, and full of roasted flavor. Perfect for tossing with your favorite pasta and topped with Parmesan.


Confit Red Pepper and Tomato Sauce with Pasta

Who said tomatoes are only for salad? This one pot tomato dolma bake is stuffed with rice, herbs and meat to make it perfect for a family recipe. It's tender, juicy and bursting with flavour.

Make this delicious tomato dolma recipe with beef, rice, and fresh herbs. Juicy baked tomatoes stuffed with flavor, perfect for a comforting family meal.

Tomato Dolma

This crunchy edamame salad is all about texture and big, bold flavor. Crisp cabbage, sweet carrots, cool cucumber, and fresh herbs get tossed in a creamy peanut sauce with just the right balance of tang, spice, and nuttiness. It’s a quick, vegan-friendly meal you can whip up in 15 minutes—and it’s sturdy enough to hold up for meal prep all week.

This crunchy edamame salad with creamy peanut sauce is fresh, protein-packed, and ready in 15 minutes. Vegan, gluten-free, and perfect for meal prep.

Crunchy Edamame Salad With Peanut Sauce

Think of these ranch-y chickpea lettuce cups as a lighter, crunchier spin on your favorite creamy chickpea salad. Fresh dill and parsley bring herby brightness, while smoked paprika and lemon juice add just enough tang and spice. Scoop the mixture into crisp butter lettuce leaves for a gluten-free, vegetarian meal that’s just as great for a quick weeknight dinner as it is for make-ahead lunches.

These ranch-y chickpea lettuce cups are a fresh, protein-packed lunch or dinner. Ready in 15 minutes, gluten-free, vegetarian, and perfect for meal prep.

Ranch-y Chickpea Lettuce Cups

This fresh summer white bean salad with basil vinaigrette is packed with cabbage, corn, zucchini, and feta. A quick, healthy, and budget-friendly meal ready in 20 minutes.


Summer White Bean Salad With Basil Vinaigrette

On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant. 

 for making it all happen in the kitchen with us. 

Beautiful plated shot of halibut and herby butter beans

Halibut with Herby Butter Beans 

Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘f*** yeah’ out loud when I tasted this for the first time.

This creamy tomato and furikake pasta salad combines fresh veggies, spring onions, and umami-rich seasoning for a bold, satisfying side or light lunch. Ready in 30 minutes—no fancy tools required.

Tomato and Furikake Pasta Salad

You’ve had miso ramen, you’ve had Alfredo—but have you ever had them together? Leave it to Chrissy Teigen to come up with a hybrid that’s as bold and comforting as it sounds. This spicy miso chicken ramen leans on her 

 for a shortcut that’s creamy, a little fiery, and packed with umami. All you need is a few pantry staples, a cooked chicken breast, and one soft-boiled egg to pull it all together. Consider dinner handled.

bowl of spicy miso chicken ramen on counter

Made with her Cravings Spicy Miso Alfredo sauce, this creamy, umami-packed bowl comes together fast for an easy weeknight win.

Chrissy Teigen’s Spicy Miso Chicken Ramen

Food52’s Feel Good Food, home cook Lydia Keating and chef Max Baroni stir up nutrient-packed dishes that remind us why we love to eat. These nutritious muffins have everything: ripe bananas, melty chocolate, and 

 Unsweetened Original Oatmilk to keep them moist and dreamy. The perfect bake-and-snack-and-fuel moment.

Oaty Banana Muffins 

This herby lentil salad is packed with texture, flavor, and fiber—perfect for meal prep, picnics, or a quick no-sad-desk-lunch moment. Tossed in a simple, punchy vinaigrette, it’s done in under 30 minutes. 

With thanks to our partner in nutritious lunches, 

A head-on photograph of the lentil salad. 

Summery Lentil Salad 

Chilled Peach Pie Cookies From The Palatable Life

Sweet, spiced, and unforgettable—these chai masala tamales from Masala y Maiz blend Indian and Mexican flavors for a unique twist on a classic dish.



Chai Masala Tamales From Masala y Maiz

On this episode of Recipe Drop, where one of our Test Kitchen experts guides you through a brand-new recipe, Nea introduces us to Räkmacka, or Swedish Shrimp Toast. This simple, yet elegant dish comes together in no time, the perfect lunchtime indulgence. 

Swedish Shrimp Toast (Räkmacka)

Herby Lobster Roll

A summer sandwich designed to scratch the same itch as a BLT, but giving in-season nectarines their chance in the spotlight.



Stonefruit & Halloumi Sandwich

This tomato and peach panzanella salad from Gabriella Lewis combines toasted crusty bread with juicy heirloom tomatoes, sweet peaches, and a simple vinaigrette. An easy summer side or light main dish.



Tomato Peach Panzanella By Gabriella Lewis

Squarely in the “sticky bun” family of sweet breads, Monkey Bread is a thrill because the only reasonable way to eat it is to pry it apart with your fingers. This recipe incorporates a bit of whole wheat into the dough and opts for cardamom, rather than cinnamon, as the lead spice, taking inspiration from Swedish cardamom knots known as kardemummabullar.

Cardamom-Spiced Monkey Bread

 It’s very important that you don’t burn the cheese. It should have a golden brown color. The brilliance behind this burger is that it gets a sear on the outside, but the inside doesn’t touch the plancha. That creates a beautiful contrast with the crispy outside and pink and juicy inside."—chef Eyal Shani

Miznon's Folded Cheeseburger 

"A crusty slice of bread, creamy ricotta, and tangy tomato confit make this dish perfect for any time of day. With its rich, herby flavors, it’s as impressive as it is easy to prepare.


 Strain ricotta if can’t buy pre strained or pressed ricotta (they sell it at Whole Foods I believe, this brand would be perfect https://bellwetherfarms. com/product/whole- milk-basket-ricotta/)"—

Tomato Confit Toast with Ricotta

“Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze. To keep simple, just season the bird with your favorite barbecue rub (or salt and pepper) and use your favorite barbecue sauce as part of the bourbon peach glaze.”—

Smoke-Grilled Chicken with Bourbon Peach Glaze

"Here’s a dish that Frost and I call our Inner Smile Salad. It’s everything you want for a cookout. It’s super easy, so you can make it ahead and bring it in a Tupperware. Or you can prop a cast-iron pan on the beach flames and make it right there and then. After a hot fire, lots of sun, and piles of grilled meat, it’s a hydrating, cooling, creamy, green gift that’s fun to eat, with a mix of savory elements tucked amid the sweetness that Frost loves. We hammer bowls of it. The dressing is my knockoff of a Japanese probiotic milk drink called Yakult. It’s fermented with a different strain of bacteria than yogurt, and that’s where it gets its citrusy tang. But we can zhush yogurt to achieve the same effect."—

Roasted Snap Pea Salad With Yakult-Style Dressing

"It was pizza night, and at the grocery store, Frost headed straight for Humboldt Fog cheese and prosciutto. Then she said, “I think our pizza would be good with pickles.” Her finale? Chick-fil-A sauce. She wanted a stinky goat cheese, pickle, and pig pizza that she could dip. “You’re a monster,” I told her. “I love you.” Like Frost, I ask myself, what can I do to make a pizza sing? I always have extra sauce and dough in the freezer, so the components that take the longest are already on deck. To ramp up the dough’s flavor, I swap the water for a cold-infused ancho chile stock. But you can infuse it with any fruit or veg that contains sugars to feed the yeast. Forget the pizza peel. It’s easier to use a sheet pan set right on top of the pizza stone. With toppings, I make sure every bite incorporates sweet, spicy, meaty, and fresh things. The honey is optional; use it if you want."—

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