Green tomatoes are the sturdier, tangier version of red tomatoes. They're perfect for frying because they are not yet fully ripe, which means they are not as juicy as their red counterparts.

The reality that tomato season doesn't last forever makes me appreciate this sweet and juicy gem even more. One way I'm ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Naoya Higuchi is ...

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine ...