As cooks, we have not done right by the tomato.

For Hanukkah, Jewish families ritualistically light a home menorah for eight evenings. Too, they preeminently prepare foods cooked in oil, latkes commonly taking center stage.

The recipe for Long-Cooked Vegetables is perfect porridge for gardening season’s end.

Make others’ travel experiences your own. Read.

Is there a more colorful vegetable dish than Ratatouille?

A serving of Chilled Fennel and Leek Soup, a turn on the famed French recipe for Vichyssoise.

French fries, as we know them, aren’t French; they’re Belgian.

For its early life, ketchup and catsup had nothing to do at all with tomatoes.

Recipes work for us in different ways.

Recipes—such as a simple Risotto Verde—reflect how people speak about their food & cooking.

Asparagus Vichyssoise, inspired by the chef Yotam Ottolenghi.

Got a great chuckle one day when a patron at a supermarket deli counter said to the clerk, “Man, I need to go on a diet. Give me some of that anti-pasta,” the “anti” said as in “anti-aging.” . . .

Of all the foods that Columbus and his peripatetic descendants brought from the New World to the Old—the turkey, potato, peanut, tomato, and tobacco, among many—none since has been more widely planted globally than maize (Zea mays), what we call corn. . . .

For just under one half of the year 1925, two Polish researchers ate no other food than cooked potatoes . . .

Before the year 1600, no recipes existed—anywhere—for these: spaghetti with tomato sauce, Caprese salad, red gazpacho, tabbouleh, Israeli salad, chicken tikka masala, fried green tomatoes, cream of tomato soup, ketchup, pico de gallo, chicken paprikash or, alas, the tomato sandwich. . . .