When buying corn, look for husks that are tightly bound and light green with plentiful, fresh-looking silks at the top and with plump kernels in tightly packed rows.
The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not ...read more
Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. ...read more
This fork-and-knife quesadilla is great topped with salsa and guacamole. ...read more
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving. ...read more
Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it. ...read more
You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili ...read more
Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles. ...read more
This recipe is great for entertaining, as you can boil the fingerling potatoes ahead of time and then roast them before serving. The boiling step also keeps the potatoes moist and golden, as does roasting them in baking pans. This is a great destination for garlic chives if you ...read more
Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch. ...read more
A tasty, filling family favorite — prepared tomatillo salsa delivers tangy, delicious flavor. ...read more
Golden corn and cooked shallots provide a subtle sweetness. ...read more
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad. ...read more
Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, satisfying supper for a busy weeknight or a casual dinner party. Serve with a tossed salad. ...read more
Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also ...read more
Cooked millet replaces wheat flour in this simple cornbread recipe. ...read more
You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry. ...read more
The subtle magic of a little saffron lends the perfect background note to the pure vegetable essence in this summer squash, corn, and leek purée. ...read more
When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy ...read more
Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa. ...read more
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture. ...read more
Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal. ...read more
This tender cake brings out the sweet side of fresh summer corn. ...read more
If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic herb complements summer corn and peaches. ...read more
For a zesty, herb-infused finish to a comforting vegetable stew, add a little Cilantro Pistou. ...read more