Corn

Sabrina Henderson of Gardena, California, writes: "My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company."

I’m always looking for ways to make interesting weeknight meals," says Sandy Stevens of Las Vegas, Nevada. "Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family." The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.

White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.

Succotash is a corn and bean dish introduced to the early settlers by Indians. The Yankees most likely used local cranberry beans, a kind of shell bean, but lima beans have become the preferred, readily available substitute. We've also added tomatoes for their bright color and fresh flavor, even though they probably did not enter the New England culinary mainstream until the nineteenth century.

This heirloom recipe was given to Kathy by her grandmother. It's best when served right from the oven.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

Offer this hearty and satisfying salad with grilled lamb or tuna.

Servings: Makes 10 servings.

This recipe can be prepared in 45 minutes or less.

Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.

Active time: 15 min Start to finish: 30 min

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.