Just after my husband, Mike, was born, his parents bought 40 acres of retired peach orchard in rural Missouri, with a plan to live off the land and build a more pastoral sort of lifestyle for their children. And while that peach orchard may have been retired from the yearly grind of farming, it still put out a crop of peaches every summer. And that's what my husband ate, as a baby and as a toddler: bite after bite of tangy yellow summer peaches. This early diet clearly left an impression. Peaches? He can't get enough of them. More

After years of world travel and dining out in everything from hole-in-the-wall joints in Laos to the finest finery of Paris's restaurants, the real food luxury for me when I travel now is to cook in, using the most simple ingredients, listening to local radio, and serving on the most grandmotherly plates.

Recently while on the road, I made a version of a salad that I love at the height of summer: shaved zucchini with Parmesan and olive oil. When it's too hot to cook and all you have is a vegetable and a hunk of cheese, this is your new go-to dish. More

It's right around this time of year when I start making one of my favorite salads with my farmers market's harvest of young zucchini and squash. But there's one vital ingredient that really makes it sing. The secret to eating zucchini raw: mix it with cheese. More

Zucchini boats are a tasty, easy and healthy centerpiece at any summer meal. I've got the green squash on the brain as they're just peeking out in my garden. I'm enjoying the emerald beauties in a variety of ways, this preparation being my favorite...at least for now. More

Tomatoes are here, gloriously in season. Have you been stocking up on juicy tomatoes at the farmers market? Here's a look back at some of our favorite tomato tips from our archives, including the best way to store tomatoes, the best tool for crushing them for sauce, and an extra-easy (and surprising) way to preserve them for winter. More

This summer I've had more invites to get-togethers, picnics, parties than any other. But time has been short, so instead of busting out some labor-intensive side dish, I've turned to a single ingredient with a rather unique bit of styling. More

I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months. I often delegate these coveted carbs to fall and winter, when I am craving a hearty lasagna or a rich bolognese. I recently had an Aha! moment when I realized that fresh summer vegetables are just begging to be paired with pastas of all kinds—and not just in the obvious pasta salad. I know I am probably the last person to think of this, but surely better late than never. More

How do you haul your fruits and veggies from the market? Do you like the feeling of a basket nestled in the crook of your elbow, or do you prefer to swing a tote over your shoulder? The perfect market bag is a very personal thing, but whatever your preference, we think you'll find something to love in our roundup today. From simple canvas bags to fancier compartmentalized carry-alls, here are 10 bags we wouldn't mind carrying on our next market trip: More

I remember it like it was yesterday: I was standing in Whole Foods. "It's cheap!" I said to my husband. "Go ahead and get half a bag full!" What I didn't know then is that one bag of Matcha powder would end up lasting us an entire year. Maybe this recipe for Matcha Tea Lemonade, courtesy of Kelly from Inspired Edibles, will help us finally use it up! More

It feels unoriginal, at the mid-point of summer, to complain about the weather. There are probably more important things to talk about. And yet, when the heat is cranked to 104° and its muggy weight presses down every time you step outdoors, it's hard to think about anything else. I know what I'm not thinking about: turning on the stove!

But we have to eat, so let's talk about salad. Let's talk about salads that are such thoroughly satisfying heaps of vegetables we can eat them for dinner, all by themselves. These salads have heft and crunch. They're ice-cold. And if you can bear to turn on the oven or stove for just a minute you can even top them with chicken or baked tofu. From broccoli slaw to kale salad, here are 15 ways to talk salad tonight and leave the weather behind. More