Quick

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

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

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

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

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.

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.

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

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

Any combination of kale, chard, and mustard or collard greens works well.