Corn

A spice combination that is inspired by Indian cuisine enhances this sensational soup. Riesling or Sauvignon Blanc as a refreshing partner.

The savory butter is also good on potatoes, rice, pasta or bread.

The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled. We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .

Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions.

Karla Medina of League City, Texas, writes: "At a food festival in downtown Houston, I had a sampler plate from Carmelo's Italian Restaurant. The eggplant Parmesan and spicy meatballs were very good, but the polenta was out of this world. I'd love to know how they prepared it."

Grilled steak with late summer corn and a squeeze of lime juice. Sound wonderful? It is. Grilled potato wedges make a terrific side.

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

Purchased roast chicken and frozen corn kernels simplify the preparation. Serve the chowder first, then a variety of grilled sausages with the mixed-greens salad and corn bread alongside. Kids will likely prefer the Pastry-Wrapped Sausages over plain grilled ones.

Sautéed vegetables are piled atop a creamy goat cheese-custard filling.

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

"During a vacation in Scottsdale, Arizona, my brother-in-law took me to his favorite restaurant, Cowboy Ciao," writes Linden Avery of Oklahoma City, Oklahoma. "It serves a very colorful, delicious chopped salad called a Stetson. Could you get the recipe so I can re-create it at home?" This main-course salad is presented with the ingredients lined up in rows. For convenience, you could just toss the salad instead.

Boiling crawfish is an art — something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns have a strong opinion about what should or should not go into the pot. Use this recipe as a guide and modify it to your own tastes — more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you may simply substitute shrimp.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Here's a good example of Thomas Keller's culinary magic: Simple flavors come together spectacularly in this special dish from The French Laundry in Napa Valley.