Service @ Seven: Volume 04 Booking Active. Buy Early & Save Before June 20th →
Youtube Instagram Spotify Newspaper Pinterest
The HE COOKS® logo
  • ABOUT
    • ABOUT HE COOKS.®
    • PRESS
  • ALL RECIPES
    BY COURSE
    • Mains
    • Sides
    • Beverages
    • Desserts
    • Snacks
    • ALL RECIPES
    BY CUISINE
    • Fusion
    • New American
    • Mexican
    • Asian
    • Mediterranean
    • ALL CUISINES
    FEATURED RECIPE

    Cast-Iron Seared London Broil with Red Wine Reduction and Dijon-Shallot Barley

    Sliced medium rare cast iron seared London broil over herb dijon barley with a pooled red wine reduction.
  • PALATE PASSPORT®
    DESTINATIONS
    • Amsterdam
    • Barcelona
    • Copenhagen
    • Mexico City
    • New York City
    • Vancouver
    • ALL DESTINATIONS
    LATEST RELEASE

    Eating & Drinking Paris | Palate Passport®

    Freshly baked traditional French baguettes on wooden bakery shelves in Paris, France, for the Palate Passport video series.
    Watch on YouTube
  • SUSTAINABILITY

    Sustainability is a technical habit. In the HE COOKS® kitchen, we transform kitchen trimmings into concentrated, high-value foundations for professional-grade results.

     

    • Zero Waste Vegetable Broth
    • Zero Waste Strawberry Shrub
    • Lacto-Fermented Tomatoes
← EXPLORE ALL RECIPES

tomato

FIND WHAT YOU'RE LOOKING FOR?
A perfectly plated pan seared haddock fillet resting over rich fire-roasted tomato pearl couscous, topped with charred bok choy salad and a golden ginger allium crunch in a white ceramic bowl

Pan-Seared Haddock over Fire-Roasted Tomato Pearl Couscous with Charred Bok Choy Salad and Ginger-Allium Crunch

A wide bowl filled with paccheri pasta coated in a dark braised oxtail ragu, finished with grated cheese and razor-thin chives.

Braised Oxtail and Fermented Tomato Paccheri

A blistered pizza crust topped with dense lacto-fermented tomato pulp and melted fresh mozzarella, finished with basil and olive oil.

Lacto-Fermented Tomato Pulp Pizza with Fresh Mozzarella and Basil

A shallow bowl of bright orange lacto-fermented gazpacho topped with a mound of wok-charred fennel relish and a jagged shard of crispy parmesan.

Lacto-Fermented Gazpacho with Charred Fennel Relish and Crispy Parmesan

A glass fermentation jar holding dry-macerated tomatoes, garlic, and vines submerged in their natural liquid under an airlock lid.

Lacto-Fermented Tomatoes on the Vine with Garlic

A white bowl filled with short pasta coated in a vibrant chipotle rosé tomato sauce, topped with crumbled gorgonzola and bright green herb oil.

Chipotle Rosé Tomato Sauce with Gorgonzola and Herb Oil

A heavily charred, spice-rubbed head of cauliflower resting over a rich red tomato and caramelized onion orzo pasta, garnished with parsley.

Whole Roasted Cauliflower over Caramelized Onion and Tomato Orzo

Overhead shot of tomato-braised pork bone chili in a white bowl, garnished with fresh chiffonade herbs, grated Cotija cheese, and red pepper flakes.

Tomato-Braised Pork Bone and Roasted Tomato Chili

Close-up of a pork belly BLT with balsamic-marinated roasted tomatoes, crisp lettuce, and toasted bread on a white plate.

Pork Belly BLT with Balsamic-Marinated and Roasted Tomatoes and Caramelized Onions

A hearty bowl of Chipotle Chicken and Chickpea Stew featuring tender shredded chicken, creamy chickpeas, corn, and a smoky chipotle-infused broth, topped with lime-dressed cabbage, crumbled cotija cheese, and fresh cilantro.

Chipotle Chicken and Chickpea Stew

The HE COOKS® logo
  • HOME
  • ABOUT
  • EDITORIAL
  • ALL RECIPES
  • SERVICE @ SEVEN
  • PALATE PASSPORT®
  • FOUNDATIONS OF FLAVOR

Rate This Recipe

Anonymous mode is enabled. Reviews are saved for moderation (not published automatically).

Thank you for rating this recipe!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.