The ultimate flavor of summertime has always been a ripe, juicy tomato, sliced thick and placed between two pieces of fresh white bread slathered with mayonnaise. As delicious as they are on a sandwich, tomatoes are also very versatile for cooking. You can use them for just about everything — stews to salsas. And if the bounty of your garden has tomatoes overflowing into the kitchen, freeze them for the winter.

Wine can seem like a mystery, but you can get good wines both for drinking and cooking at most any supermarket. All it takes to get started using wine is a little knowledge and some money. This 2-part column will give you some knowledge, and you’re on your own as far as the money goes!

These are the best books available on the cuisine of Louisiana. Here you’ll find recipes as old as New Orleans and as new as the freshest chefs can make them.