A tasty sauce and an easy technique means you can use this fried rice recipe as a template and substitute other veggies when they come into season. Be sure you’ve got cooked rice on hand.

Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.

This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.

This simple summer salad, which takes advantage of high-season corn and tomatoes, is a great potluck dish.

This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.

Serve these beans with a yogurt-herb sauce.

Cut Brussels sprouts in halves or quarters before roasting; finish with a silky orange balsamic butter sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.

A tian is a Provencal gratin with a lovely base of sauteed onions and bell peppers hiding beneath rows of tomatoes and summer squash.

Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs.