3 cups of cherry tomatoes: Alternatively, use any other ripe tomatoes. 4-6 garlic cloves: Adds a robust, savory flavor. 6 ...

This vibrant tomato and cucumber salad is tossed in a tangy fish sauce vinaigrette, balancing sweet, salty, and savory flavors for a refreshing summer side.

It’s that time of year again! Tomatoes are taking center stage, and Birmingham chefs are sharing their favorite ways to make the most of peak tomato season. Whether you’re working with cherry tomatoes ...

And that, friends, is how I feel about this Cherry Tomato Vinaigrette. I have no idea when, or for that matter why, I first made it. The name is so understated, devoid of any compelling hook.

When you’ve got a ripe tomato and no time to cook it into a dish, consider making this sparkling vinaigrette with Asian overtones from Gary Danko, chef-owner of the San Francisco restaurant that ...

Make the croutons . Preheat oven to 400°F. Remove crust from bread, and discard or reserve for another use. Cut loaf into 1-inch-thick slices; cut slices into 1-inch-wide strips.

Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let ...

Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper.

Whether broiled, baked, poached or grilled, finding ways to doll up boned and skinned chicken breast seems a never-ending challenge. One approach is to top the bird with a vibrant vinaigrette ...

Add the crushed tomato and fresh squeezed lemon juice. Toss together with the melon and the feta. Sun, 20 Apr 2025 05:42:30 GMT (1745127750716) Story Infinite Scroll ...