A tian is a Provencal gratin with a lovely base of sauteed onions and bell peppers hiding beneath rows of tomatoes and summer squash.

Here's a set of guidelines for composing savory toasts with custom toppings — plus a recipe for Tomato-Peach Topping

This is the perfect recipe because it uses up almost 4 pounds of tomatoes and can be eaten for breakfast, lunch, or dinner.

Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup.

An easy food-processor dough, killer toppings, and a hot pizza stone are the keys to perfecting homemade pizza.

Get creative when cooking with it. Swirl it into a broth for fish soup; toss it with roasted vegetables, penne, and mozzarella for a baked pasta; spoon it on crusty ciabatta.

This entertaining-friendly grain salad includes a generous amount of fresh, crisp summer veggies (and even a bit of fruit) to keep it feeling light while still being satisfying.

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

Every summer, I try a different version of panzanella to highlight beefsteak tomatoes.

Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.