This weeknight-friendly dinner gets a vibrant upgrade with a garlicky tomato relish that soaks up all the savory pan juices. Molly McArdle is Food & Wine's Updates Editor. She has written and edited ...

Although this relish makes the most of the summer bounty of okra, I use canned tomatoes here, as my mother did, for their bright red color and intense flavor. But you can absolutely use fresh heirloom ...

From The Food Lover’s Cleanse, this Hanger Steak with Tangy Tomato Relish is sure to get your 2016 off to a healthy, delicious start. With the holidays now past, Bon Appétit magazine has just ...

Dear SOS: The Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread. Could you wrangle the recipe? I have searched and Googled repeatedly. In a large bowl, stir ...

Slow-baked tuna steaks are served with a relish of tomatoes, sweet onion, and hot salsa. This technique works well with other fish steaks too, such as halibut. Jacques Pépin is a legendary French chef ...

Instead of blanching, peeling, and chopping the tomatoes, as classic French cooking suggests, cooks in Greece grate the tomatoes in an onion grater to get the tomato pulp. The seeds are not discarded, ...

Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes.

A grilled zucchini roulade, with Creole cream cheese and ricotta, and a smoked Creole tomato relish is the first course of a four-course Creole tomato dinner at Muriel's Jackson Square restaurant.