Soup is not just a winter food, said Jane Touzalin in The Washington Post. A chilled summer soup is a great way to “satisfy us in lighter ways” and “make use of the fresh produce piled high at the ...

Heat the oven to 425 degrees. In a small bowl, toss together the parsley and lemon zest and set aside. On a baking sheet, toss the tomatoes with ¼ cup oil and thyme; season with salt and pepper. Roast ...

Chilled soups are light, flavorful, refreshing and Seriously Simple to prepare. They can be made well in advance to allow ...

Starter: A refreshing cold soup to start your meal on hot summer days, everyone loves it! Easy and quick to make, this recipe ...

Whether you’re growing them yourself or picking them up from a market, the best cherry tomatoes are abundant right now. Here’s what to make with them. By Tanya Sichynsky Kayla Hoang’s burst cherry ...

Yields 4, 1-cup servings. Recipe is by Teresa B. Day. 3 small or 2 medium eggplants 5-8 garlic gloves, peeled, whole 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon cumin 4 tablespoons olive oil, ...

Slow roast heirlooms before turning them into a richly flavored tomato soup. (Bill Hogan/Chicago Tribune/MCT) Yield: 6 servings (2 cups each) 1/4 cup extra-virgin olive oil 2 Spanish onions, peeled, ...

Savor the vibrant flavors of seared tuna with home-cooked beans, roasted red peppers, and cherry tomatoes, all tossed in a ...

Juicy, sweet and slightly acidic, a perfectly ripe tomato is worth the wait. But it's not easy, especially because here in Minnesota they won't hit our farmers markets until late summer. In my garden, ...

Tomato soup is such a special meal — while it shines all on its own, it also plays fabulously with others (is there a better pairing for grilled cheese? Unlikely). However, just a few tweaks in the ...