This is the perfect recipe because it uses up almost 4 pounds of tomatoes and can be eaten for breakfast, lunch, or dinner.

Adapted from Jeffrey Hamelman’s cookbook Bread. He was Joe Keenan's co-worker at the Susanne Naegele Bakery and his tutor throughout his apprenticeship there.

A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.

Traditionally, hummus is served slightly warm, so it’s not a stretch to think of it as a delicious toast topping.

All the good stuff here: smoky grilled squash, herby and creamy feta, crunchy grilled bread. And arugula too!

This pizza dough comes together quickly and easily in a food processor. You can make it a day ahead and refrigerate it, or make it a week ahead and freeze it.

An easy food-processor dough, killer toppings, and a hot pizza stone are the keys to perfecting homemade pizza.

Serve this savory spoon bread and beach plum sauce with roast chicken.

This fall-fruit and vegetable combination is a lovely filling for a savory Rustic Tart.

This classic combination of cabbage, apples, onions, and gruyère cheese makes a delicious filling for a savory Rustic Tart.