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Wot to do with tomatoes when they're coming out your ears

So Many Tomatoes to Stuff in a Week
By MELISSA CLARK

OF all the produce that tastes amazingly better in season —peaches and apricots, strawberries and peas — none inspires the same cultish devotion as summer tomatoes.

Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant.

Right now farmers’ markets are rich with them: a dizzying profusion of scarlet beefsteaks, mini red and orange cherries and luminous lumpy heirlooms ranging from mild yellow Striped Germans to tart, intense, mauve-hued Brandywines. Swooning in their midst, I can’t seem to walk away without bags of them. More

Recipe: Multicolored Tomato Tartlets
Recipe: Pan Con Tomate
Recipe: Baked Stuffed Tomatoes With Goat Cheese Fondue
Recipe: Green Tomato and Lemon Marmalade
Recipe: Red and Yellow Cherry Tomato Confit
Recipe: Gazpacho With Watermelon and Avocado
Recipe: Instant Tomato-Ricotta ‘Soup’ With Capers

For the Best Cuts, Here Are the Rubs
Recipe: Jerk Seasoning
Recipe: Five-Spice Powder
Recipe: Warm Curry Powder

More or Less Pale but All Belgian
By ERIC ASIMOV

SURPRISING as it may sound, hot weather is not always easy on the beer lover. Sure, you can chase a thirst with any number of meager brews. Simply refrigerate, pop top and chug, no problem. But what does that really get you beyond a starring role in the latest frat-boy beer commercial?

You get my point. If you want something with flavor and complexity — something inspiring — that is light and refreshing as well, you have to be discerning, especially as many American microbrewers are favoring bigger, more alcoholic styles that may be delicious and complex, but are decidedly not chug-worthy. More

With Ale, Tamales With a Chanterelle Twist More
Recipe: Fresh Corn Tamales with Chanterelles