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All the farmers at my local farmers market still have tables stocked with eggplant, slightly tough but still lovely green beans, and bushels of tomatoes. I see them and feel like a pet lover at the animal shelter—I want to give all the vegetables a good home! If you’re in the same boat – or you just want to keep summer rolling as long as possible – here’s a week of recipes to pack in every last peck of gifts from the garden (or the grocery store…whatever works)....

The trick to make these truly great is to dust the green beans in a light breadcrumb coating that barely hangs onto the beans as they air-fry. The morsels of breadcrumbs give just a little much-needed crunch to the green beans. Why Air Fry Green Beans? This was an experiment for me, but I came away loving the air-fried green beans. Because they cook hot and fast, they still have some bite to them, but they also get blistered in places from the hot air....

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one. Galettes are so easy to make! Much less fussy than pies. If you make some dough in advance, you can have one ready in less than an hour, with just a few minutes of prep time. For this recipe we’re using our no-fail flaky sour cream pastry crust, with a few ground fennel seeds scattered in the dough for fun and added flavor....

That said, my father made this recipe from Fine Cooking the other day and it was so good I made a trip to the store just to get more baby bok choy and had him make it again. Perhaps it’s the addition of sherry and prosciutto? Likely. Do you like bok choy? If so, what’s your favorite recipe? You start out using a stir-fry technique, then add a little liquid and pan-steam (or quickly braise, take your pick) the bok choy until it’s tender....

It’s actually one of the reasons I’ve always refused to buy a fryer—moderation and fried foods aren’t words that tend to go together in my own life so I’ve always avoided buying a fryer. I can’t be trusted. Since we don’t often fry foods in our house, I’ve gotten creative over the years with baking foods you’d traditionally fry. Some experiments don’t work, while others, such as these taquitos, are almost as crispy and golden brown as their fried counterpart....

Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and communities can be found all over California and Nevada. (More on the history of the Basque people in the Wikipedia.) You may be accustomed to Irish lamb stew, but lamb stews are also typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers. My father first found the recipe from which we adapted this basque lamb stew in an old issue of Saveur Magazine....

You can add any kind of berry you would like to this Banana smoothie. A ripe banana adds most of the naturally occurring sugars you need, and it always seems you have a lonely remaining banana, making it a great candidate for a banana smoothie. Personally, I’m a blueberry banana smoothie or strawberry smoothie fan. Actually, I can’t remember ever meeting a smoothie I didn’t like (have great plans for the papaya ripening on the counter)....

Roasting the squash in the oven and then adding it to the skillet gives it those roasty, toasty virtues I love. Quinoa, an earthy, tiny red, black or white seed is packed with protein and serves as the palette for the squash, beans, tomatoes, and spinach. When it all comes together with chili powder, cumin, and oregano in the skillet, I’m (virtually) jumping up and down with glee. My prep is done in record time, and I’m not skimping on taste!...

These cheesy little zucchini bites are a great way to put all that zucchini to use. They’re like tater tots, but made with zucchini, in a mini muffin pan. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch. A touch of rosemary with some lemon zest with cheddar cheese and Parmesan work great with the zucchini....

I’ve tried dozens of gumbos in my travels in the Deep South, and none have been bad. Some better than others, but this is a stew made with lots of patience and lots of love. The Backbone of a Good Gumbo Recipe A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I’ve ever eaten. How dark you take the roux is your preference....

They cook up in about nothing flat. They’re great for midweek meals when you are just rushing to get something on the table. Creamy Mushroom Sauce Chicken breasts also take to sauces well. Since they’re relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. I found the sauce accompanying a pasta recipe on Bon Appetit years ago, delicious! And perfect to go with chicken cutlets....

A Chowder for All Seasons You can make a batch of this simple chowder in the dead of winter or in the heat of summer. Three key ingredients—corn, poblano peppers, and tomatoes—are available all year round. I love making a large pot in late summer, when nights are cool and corn is succulent and sweet. Then, I opt for the frozen or canned corn when it’s no longer in season. Similarly, I find that supermarket poblano peppers are delicious all year long, and using canned diced tomatoes means they’ll be optimally fresh and available 365 days a year....

These chocolate chip peanut butter treats take only minutes to throw together. I often swap out one ingredient for another to create endless variations on the recipe, and I can freeze big batches so my children always have something quick to grab for an after-school snack. How to Make Peanut Butter Energy Balls These peanut butter balls are made with just a handful of simple ingredients. I use old fashioned oats pulsed in the food processor as the foundation....

This loaf is a bit of a project, but well worth it for a special occasion. But something for a special occasion. The buttery dough needs an overnight rise in the refrigerator to render the soft, sticky dough into a manageable shaping consistency (the long rise adds extra flavor, too.) It’s a true labor of love and you will probably cry when you’ve devoured the last slice, but your effort will be lauded to the hilltops by any lucky duck you share it with....

Now that I’m an adult, I love having a cheese ball on the table during the holidays (and a spare in the fridge). It’s an easy appetizer to make, and the finished version tastes better than the sum of its parts! What Is the Best Cheese for a Cheese Ball? I like to start a cheese ball with some basics—cream cheese, a good sharp cheddar, and some crunchy veggies, but after that, it’s kind of dealer’s choice!...

Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well. Video: How to Make Baked Corned Beef and Cabbage Boiled or Baked Corned Beef? The traditional way to cook corned beef and cabbage is to boil it, both the beef and the cabbage....

Few ingredients go together as well as a creamy whole dairy milk-based sauce and tender pasta. Add in flaky salmon and vibrant green peas, and you’ve got a pretty memorable meal on your hands. This recipe is great for those long days when the daunting task of cooking dinner seems unbearable. Because everything can cook at the same time and you assemble before serving, it’s our new favorite go-to weekday dinner....

For my cookbook, Vietnamese Food Any Day, I wanted a simple take on beef wrapped in wild betel leaf (bò nướng lá lốt), a classic favorite. Plentiful in Vietnam but rare outside of Little Saigon markets in America, these heart-shaped, edible leaves of the Piper sarmentosum (aka Piper lolot) magically release a peppery, incense-like aroma during cooking. It took many rounds of experimentation before I was able to conjure the flavor of betel leaves by seasoning the meat with curry powder (Sun brand is my go-to blend), fish sauce, oyster sauce, and black pepper....

How to Make a Great Stir Fry When you are making a stir fry like this, you want to make sure all of your ingredients are cut and ready to go before you begin the cooking process – once you start cooking, it goes very quickly and there’s no time to pause or chop veggies. The idea is to add the ingredients in stages, so that everything finishes cooking at the same time....