adventures with ruth

Tomato Jeow

December 2009

Smoky Spanish Tomato Soup

Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it’s the pimentón that really pulls all the flavors together.
March 2009

Chicken Scallopini with White-Wine Tomato Sauce

The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives, and basil—is bright and interesting, yet very comforting.
February 2009

Halibut with Tomato-Saffron Vinaigrette

Halibut and basil may seem to make an odd couple but, in fact, their marriage is as winning as an old Billy Wilder romance.
February 2009

Steak and Vegetable Soup

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic.
February 2009

Spaghetti and Meatballs

The stars of this dish are the meatballs, of course, and they don’t disappoint.
January 2009
cookbook club

The Best Gnocchi

Gnocchi is the reason I went to Italy; gnocchi is the reason I became a chef; gnocchi is the reason I’m writing this book. (registration required)
November 2008

Provençal Rack of Lamb with Roasted Tomatoes

Rack of lamb, a popular restaurant cut, is easy to cook at home. Roasting the meat over sliced potatoes enlivens them with savory juices.
October 2008
food + cooking

The Test Kitchen: Fresh Tomato, Crushed Tomato

Food editor Ian Knauer shares a quick tip for turning your fresh tomatoes into crushed tomatoes. Use this simple technique to make our summery angel-hair pasta.
cookbook club

Grilled Halibut with Indian Spices and Yellow Tomatoes

Indian spices turn any white fish flavorful—and yellow too. (registration required)
September 2008
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