Tomato Panzanella Salad Recipe

By Jeannette Park | September 30, 2013

Photo: julochka
Photo: julochka

Photo: julochka

With the glut of late summer produce still available at the farmer’s market (and as a way to get rid of the day old bread), think of panzanella salad as a deconstructed vegetarian sandwich. While this traditional Tuscan bread salad is made with stale bread that has been soaked in water then tossed with vegetables and sometimes cheese, the thought of soggy bread made my stomach turn so I decided to create something that could hold up to the vinaigrette once dressed. Traditional versions often include red or yellow peppers, but I just used tomatoes and cucumbers which created a lovely starter to the whole roasted fish I served as the main course.


Summer Squash and Tomato Crumble Recipe

By Joanne Bruno | July 8, 2013

The crispy cheesy topping gives this vegetarian bake a welcomed richness.
The crispy cheesy topping gives this vegetarian bake a welcomed richness.

The crispy cheesy topping gives this vegetarian bake a welcomed richness.

Summer squash sides are a matter of course at this time of year, but just because we practically have them coming out of our ears, doesn’t mean they have to be boring! This summer squash and tomato crumble, with it’s bursts of sweet tomato juiciness and its crispy cheesy topping elevates summer’s most abundant vegetable to a whole new level of delicious.

Adapted from Vegetarian Times

For more Meatless Monday recipes:

Pesto Potato Salad with Green Beans

Spinach and Leek Quiche

Chickpea and Portobello “Meatloaf”

The Other White Bean

Sweet Potato and Pearl Barley Stew


Five Ingredient Tomato-Basil Soup Recipe

By Lindsay Hunt | January 24, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

A long term goal of mine is to learn how to can and preserve.  I love the idea of growing my own summer tomatoes, putting them up at the end of a fruitful summer harvest, and enjoying a midwinter tomato soup.

That dream is a few months and many skills away from happening, so until then, I will enjoy the fruits of other canners’ labors.

At the grocery store recently I noticed canned tomatoes from a local grower.  Hoowdwinked by attractive packaging, I bought a can, but then relegated it to my kitchen shelf, thinking it would eventually be part of a lasagna or perhaps spaghetti and meatballs.

Instead, I made the tomatoes the star of their own dish.  With only one out-of-season purchase I created a simple, delicious five ingredient tomato soup.  The great thing about canning is that it has preserved your local farmer’s bounty, so there’s no need for guilt over eating a delicious tomato soup midwinter, when you need a steaming bowl of it more than ever.

I sopped up my soup with a whole-grain grilled cheese, and imagined a bumper tomato crop for the summer. Until then, I’ll be content with homemade tomato-basil soup.


Spicy Tomato-Arugula Angel Hair Recipe

By Marcus Samuelsson | January 13, 2011

Photo: Paul Brissman

This pasta is a tribute to one of my favorite neighborhoods of New York City: Little Italy.  It has a hint of spiciness, and brings a depth of flavor to your meal.  The sharp and peppery arugula adds a fantastic texture to this airy pasta.  It’s simply angelic!

Here are a few more of my favorite pasta dishes:

Simple Carbonara

Penne with Brie, Mushrooms, and Arugula

Fusilli Pasta with Lemon, Garlic, and Greens



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Image by Rod Waddington Dinner

By Suzannah Schneider


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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger