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New York Times

‘A Nourishing and Satisfying One-Pot Meal'

I pulled the season's first tomato off the vine at a friend's farm this weekend, a firm, sweet Sungold that was still a little warm from the sun, and popped it right into my mouth. It was heaven. So tomato season has begun here in the Northeast, though, for me, BLT season has to wait for August's juicy heirlooms. Until then, I find ways to make the most of the perky early summer tomato crop, including Kay Chun's one-pot chicken arroz rojo. Kay riffs on a classic arroz rojo, usually made with tomato paste and garlic, by adding fresh tomatoes and corn for sweetness. She throws in large pieces of boneless chicken thighs and makes everything sizzle with a few slices of jalapeño. Kay cooks her dish in a pot on the stove, but the Instant Pot people can also check out easy directions from Edith, a reader, in the notes. Either method will get you through to BLT season in fine style. Featured Recipe View Recipe → Swordfish with tomatoes: Here's another way to show off your summer tomato haul. Brett Anderson takes inspiration from Italy, where garlic, tomatoes, olives and anchovies habitually share a pan with any number of sea creatures. Searing the swordfish only briefly, and then simmering it slowly in a winy sauce, ensures that it stays juicy. Serve it with bread, pasta or rice to catch the tangy sauce. Roasted eggplant salad: Use either the broiler or the grill to make David Tanis's smoky, peppery, cumin-scented salad. For the silkiest texture, make sure to let the eggplant skin get black and wrinkly so the flesh has a chance to turn soft and spoonable. Don't forget a pita to scoop it all up. Want all of The Times? Subscribe.