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Gazpacho!!

Tomatoes... In so many ways. But since everyone seems to be leaning to fall... Tomatoes. In the fall when the weather is getting colder and I have all those green tomatoes about to succumb to a killing frost, this is the recipe. Thick slices of green tomato placed in a baking dish, sprinkled with kosher salt and coarse pepper. Crumble feta cheese over the tomatoes and then drizzle with olive oil and a little lemon juice. A fresh herb like basil or marjoram or both makes it that much better.
Preheat the broiler.
Cook under the broiler for 5 minutes or so, till the cheese is melting but the tomatoes are still firm. This is a great companion for lamb, by the way.

These do look great.
The best scrambled eggs I've made are in the style of Escoffier. You must not have a fear of butter however. And the eggs may not sit for any period of time when done.
For two: Throughly whisk 5 eggs (no whites showing through). Melt 1 TBS. of butter over medium low heat. Add all the eggs and immediately begin stirring the eggs with a fork to make very small curds. When the eggs are just beginning to set, but are still very creamy, add one TBS of (room temperature) butter and whisk in. The eggs should still have a very wet appearance. Get them on to warm plates, sprinkle a pinch of kosher salt and cracked black pepper over them and serve immediately. Delicious!
When dining out, one trick that works at some breakfast joints is to ask for "Eggs scrambled soft". There are lots of short order chefs who will accomodate your good taste!

In Maine we have an old adage that Lobster should be cooked in water that is as salty as the sea. In fact, when we're down on the beach, the water that fills the pots is indeed from the Atlantic itself. I learned when I moved to Oregon that the same holds true for Crab.
When I lived in Brooklyn way back when, I had the luxury of being invited at least once a week to join her quite large family for dinner. Pasta was always served. She explained to me one night that the reason her pasta was so good was that the water she boiled it in was as salty as the mediterranean.
But for other dishes, I have to agree with the majority that taste as you go works best. That said, everything benefits from some salt prior to service. It helps to bring out all the natural flavors.