Northampton Community College chef Sue Roth sees potential in what others may view as scraps. In this week's installment of Cooking 101, she teaches us how to twirl a tomato peel for use as a garnish.

Spread each slice of bread with a heaping tablespoon of roasted tomatoes. Garnish with a sprinkle of grated Parmesan and serve. Serves 4-6. — Gretchen McKay, Post-Gazette Spiced Tomato Chutney PG ...

PITTSBURGH — Sweet corn, which is plentiful at farmers markets and roadside stands in August, is often touted as summer’s best vegetable. We love it because it’s so familiar — we start eating corn on ...

1. Set the oven at 425 degrees. Oil the inside of a 10-to-12-inch skillet with a heatproof handle or a baking dish (2-quart capacity). 2. In the dish, combine the olive oil, leek, and cherry tomatoes.

This adaptation of a soup recipe from foodiefiasco.com was inspired by a summer tomato soup enjoyed in a little Barcelona restaurant. Heat olive oil in a large pot over medium-high heat. Add onion and ...

Slow cooker soups might make you think heavy and hearty meals, but this light and refreshing tomato soup is perfect for warmer days. Add a nice big chunk of garlic bread, and you’ve got yourself a ...

Gently spiced with cinnamon, ginger and red chili, this tomato chutney pairs great with cheese and also is a punchy alternative to ketchup for burgers. Gretchen McKay/Pittsburgh Post-Gazette/TNS ...

Sweet corn, which is plentiful at farmers markets and roadside stands in August, is often touted as summer's best vegetable. We love it because it's so familiar — we start eating corn on the cob with ...