Summer

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

Set out the sour cream, cheese, and corn, and let each person fix his own.

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.

I like to serve these chilled haricots verts with lamb—their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.

If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist. You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.

These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.