Michael Anthony

Treat cauliflower steaks like regular steaks by quickly pan-searing and then finishing them in a hot oven. Quinoa pilaf adds sweetness and crunch.

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunky fish soup (sea bass, shrimp, mussels) with a lot of texture from vegetables. Our version shows off kabocha squash and ají dulce peppers. These are specific varieties of squash and pepper that I search for at the Greenmarket for their deep flavor and beautiful aroma. If you can't find these, use another variety of squash and mild pepper.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.