Snack

Don't be put off by this recipe if you don't like the slippery texture of okra — it disappears when the okra is coated in batter.

Corn bread sweetened with sugar must be a Yankee invention, because corn bread in the South is always a savory staple. We like to keep it simple, but don't stint on the fat, whether butter or bacon fat (or oil, if you must). Corn bread, corn muffins, and corn sticks should all be cooked to a dark shade of golden brown and turned out while hot, the steam rising fragrant with the aromas of corn and bacon, as you break into them.

Inspired by American Adobo In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods. For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian. The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

A spicy Thai take on a classic party dish.

Try this healthful and satisfying drink in chilled glasses on a warm summer day.