This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril's newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It's a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. More

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

After frying up a batch of exemplary fried okra I decided to use the still-hot oil to fry the green tomatoes I had picked up at the farmers' market. Fried Green Tomatoes I've tried before ranged from forgettable to truly transcendent (fried green tomatoes Benedict, anyone?)—but I'd never made them from scratch. With tomato season just beginning, I was anxious to see how my lovely green tomatoes would fry up. More

I've been meaning to try a recipe from Rick Moonen's Fish Without a Doubt, but it wasn't until I came across this dead simple one that I actually got my act together. Talk about easy. The cod is simply placed on a sheet of aluminum foil with thinly sliced zucchini, halved tomatoes, and a parsley pesto. It's wrapped up, slung in the oven, and cooked for 15 minutes. That's it. More

Sometimes when you come across a recipe, a light bulb goes off—you know you have to cook it. This had that effect on me. More than anything, I was amazed this idea had never occurred to me. Why wouldn't the sublime combination of bacon, lettuce, and tomato translate from sandwich to salad? This recipe from Bon Appetit claimed it would. More

Best served as appetizers or a side dish, they aren't fall-down fancy or terribly complicated. They are fresh, flavorful, pretty, and require no heating implement whatsoever. Plus: It's food on a stick. Who doesn't love food on a stick? More

Bright tomatoes, sweet peas, earthy mushrooms, fragrant ginger, and green cilantro join tofu in a one-bowl meal with something for everyone. More

- Adapted from Epicurious -... More

I'm a huge fan of panzanella, but in my mind its built on the back of pure summer tomatoes. Sure, the bread helps bulk things out, but it's the tomatoes that add the character to the dish. But this recipe from Bobby Flay's Grill It uses grilled asparagus as the main ingredient. With the weather warming up, I decided to give it chance. I'm really glad I did. More

After a recent farmers' market escapade, I had more tomatoes than Muir Glen. One of the recipes I made was this Spicy Ketchup, adapted from a Martha Stewart recipe. It's got a nice kick, aromatic exotic-ness and is great for grilled meats. Dip a French fry in it if you dare. More