Imagine the best oven-dried tomatoes, made from scratch in your kitchen. This is an excellent way to transform the harvest (or an amazing sale on produce) into a flavorful ingredient that’s delicious in dips, sauces, pasta dishes, and more. Want to learn this simple preservation technique? Get the recipe now on Foodal.
Need a simple solution for dinner when you’re the only one at home? Maybe you’re going out of town and the freezer’s full? You won’t have any leftovers – or worries – when you make lasagna for one in a skillet on the stovetop. You don’t even need to turn on the oven or boil water. Get the recipe now, on Foodal.
This is one of the easiest Italian meals that you can whip together. In and out in under 50 minutes. And, most ingredients are optional. Get the basics in there: chicken, breading, tomato sauce, mozzarella, olive oil, spices and you can call it good. Add extras if you’ve got the time and the ingredients. Mushrooms, fresh basil, and different cheeses can turn this easy to make dish into something special – and we show you how!
Not sure how to store fresh tomatoes from your garden or the market? Read our guide on Foodal now to learn the right way to stock those juicy gems! We go over the different ways to properly store them and provide an easy prep technique to ensure that your tomatoes stay as fresh as possible. Read more now!
Gazpacho: It’s like a whole garden blended into a single bite. While many takes on this chilled soup exist, we prefer the classic red variety. Fresh tomatoes, cucumbers, onions, and red peppers are combined for a dish bursting with vibrant flavors. Day-old bread adds extra body, and helps eliminate kitchen waste! Give it a try today. Read more on Foodal.
A simple salad is equal parts tomatoes and cucumbers to quarter or half parts onion, with all of it dressed by a blend of balsamic, apple cider vinegar, olive oil and salt. Fresh herbs complete the picture, which is a bright, fresh salad with the crunch of cucumber and the tang of tomato juice. It’s summer eating at its finest. Get the details now!
Telling you that today is the first Friday in 16 months that a 7 a.m. post didn’t publish here feels very meta, as one of my grad school professors used to say. Back in those days, when we were reading heavy essays by literary critics like Foucault, workshopping stories on a weekly basis, being ever …
Telling you I like panzanella is a little like telling you my teenage self liked pizza. I don’t like panzanella; I want to eat it every day. In the same way I grew up buying Tombstone and Jack’s and, let’s be honest, eating any pizza anyone would give me, now I want panzanella, and I …
This is a quick, no-cook sauce made with fresh fennel and cherry tomatoes that’s perfect to serve on top of crusty bread for a quick and easy bruschetta or crostini, but it is perfectly adaptable to be served on top of pasta, used on tortillas, or pretty much anything you want to serve with a red sauce. Get the recipe now!
Lacto-fermentation is the natural process whereby the starches and sugars in vegetables and fruit convert to lactic acid through the presence of a friendly lactic-acid producing bacteria. It’s been used for centuries, since far before the advent of refrigerators and freezers came along to preserve produce shelf life. Learn how to make your own salsa with this method now!