mozzarella

With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.

The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.

Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.

Here on the West Coast, we haven't been hard-hit by the year's devastating tomato blight, so I've been taking advantage of my good fortune by supporting growers of heirloom tomatoes (perhaps a little too much; the other day I bought $21 worth of them!). As a salad fanatic, I had to make my favorite type of tomato salad.

The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves. It's a no-brainer to prepare, and takes five seconds to make, so the key is to use top-notch components.

In addition to enjoying the basic Caprese, it's also fun to play around with the recipe. On this day, I chopped up an extra pound of heirlooms, let them sit in a fine sieve until the juice strained through, and whisked the juice with olive oil and seasonings to make a punchy vinaigrette that brought out the savory herbaceousness of tomatoes. Start experimenting when you read more

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients — tri-tip, fennel, lemons, and mozzarella — is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more

When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.

In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.

Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and read more

When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho — and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.

The best part: make use of beloved tomatoes by reserving their remains for another recipe (pico de gallo, anyone?). Make this distinctive drink when you read more