Tomato soup from the familiar red and white can has been a mealtime staple for generations. While that sweet version holds many fond childhood memories, as adults, most of us are looking for less corn ...

Northampton Community College chef Sue Roth sees potential in what others may view as scraps. In this week's installment of Cooking 101, she teaches us how to twirl a tomato peel for use as a garnish.

This adaptation of a soup recipe from foodiefiasco.com was inspired by a summer tomato soup enjoyed in a little Barcelona restaurant. Heat olive oil in a large pot over medium-high heat. Add onion and ...

1. Set the oven at 425 degrees. Have on hand a large skillet with an oven-proof handle and a rimmed baking sheet. 2. Remove about one-third of the tomatoes from the vine and slice in half. Leave the ...

The savory cocktail is great for any occasion, but it works especially well as a hair-of-the-dog drink. We spoke with top ...

1. Set the oven at 425 degrees. Oil the inside of a 10-to-12-inch skillet with a heatproof handle or a baking dish (2-quart capacity). 2. In the dish, combine the olive oil, leek, and cherry tomatoes.

Slow cooker soups might make you think heavy and hearty meals, but this light and refreshing tomato soup is perfect for warmer days. Add a nice big chunk of garlic bread, and you’ve got yourself a ...

A: The ever-vigilant French Word Police alert me that concasse or concassee (not "concosse," as I spelled it) is "solid matter reduced to small fragments." In cookery, tomatoes are peeled, seeded and ...