Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.

Fried pizza with escarole is a rustic and irresistible leavened product that has its roots in the Campanian tradition.

Fresh with tomatoes, cucumber, bell pepper and serrano chile, yet hearty with beans, this Senegalese salad from the chef Isaiah Screetch, adapted by Korsha Wilson, gets only better with time.

Lexington Restaurant Week, a celebration of local restaurants in the area, begins on July 17 and runs through July 27. The event gives diners a chance to sample menus at a wide variety of restaurants ...