Tomato

A fusion dish from Phyllis Vaccarelli of Let's Get Cookin', in Westlake Village, California. The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Serve a watercress salad with balsamic dressing alongside. For dessert, construct a sundae with vanilla ice cream, diced mangoes and crushed amaretti cookies.

Chilies add a southwestern twist to this traditional chowder.

For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

Tomato time is the best time to put this do-ahead soup on the menu.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

You can also make these with chicken, ham or roast pork.

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.