Fresh, sweet corn is one of summer's great pleasures, but in recent years, corn has gained a bad reputation. The most recent issue of Eating Well debunks five myths about corn, setting the record straight when it comes to concerns about everything from genetic modification to corn's sugar content. Bottom line: don't feel guilty about eating this summer staple. More

When your garden is overflowing and your kitchen is packed with produce, there is ratatouille. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later. More

Q: One of the farmers at my local farmers market sells peas already shelled. It's a wonderful time saver but after just a day the peas start to sprout. Why do they do this and is it still okay to eat the peas?

Sent by Christina More

If any week were the week, this is most surely the one for macaroni, coleslaw and potato salad, those classic American side dishes that signal summer to so many. And while there are uncountable variations and favorite ways to fix each, a few simple tweaks can turn an average side dish into something quite extraordinary. More

I use a lot of roasted garlic in my cooking. I love its mellow flavor, like a love-sweetened cousin to its sharper raw form. If I am on top of things, I will roast a big batch of garlic at once and toss a few heads in the freezer for squeezing into casseroles and pasta salads like this one). But when I'm not well-stocked, and when I find myself with a sudden need for some gooey garlic, I do it the fast way, the way that doesn't heat up my kitchen: In the microwave, with an optional flavor-boosting turbo charge in the oven. More

People can be protective about their pesto recipes and approaches. A little extra garlic or the special way they grind down the pesto? It's the magic touch. This is largely because pesto is so adaptable: you can create a signature pesto of your own using different nuts, greens, cheeses and spices. And that is exactly what we have here. More

I have a problem with lettuce. I am simply horrible about using it within the first five days that it's in my house. Seriously, it's an issue. I hate wasting food, but once my greens go sad and limp it's all over — or is it? More

Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

The summer has been a hot one for many folks and my day job keeps me busy and running around at a pretty fast pace. Although eating is a necessity, I never really feel like doing so and sometimes I quickly regret it when I do, since I'm so hot and toasty. To keep my body fueled and my stomach from churning I've been turning to one simple combination. More