Corn

Try the topping on burgers or in quesadillas, too.

Bacon and a little cream give this chowder lashings of decadence — but, because there are no thickeners, it's surprisingly light.

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole.

This tortilla casserole is a great holiday dish to prepare when you want to use up leftovers. Miguel uses shredded leftover turkey as well as whatever vegetables remain from the holiday feast. It is a reliable dish for brunches or luncheons, paired with a seasonal salad. The tangy tomatillo sauce in this dish can also be used in recipes for other chilaquiles as well as Enchiladas Verdes. Though often referred to as "green tomatoes," tomatillos are members of the gooseberry family.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

This comforting side would also be great for brunch.

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.

Three southern favorites—tender catfish, mellow roasted okra, and sweet corn—are united by an irresistible butter sauce.

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This savory first course is Mallman's version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are somewhat similar to the spongier Central American tamal. This is one of the rare but significant Argentine dishes that reflects South America's Incan heritage. For the most part, Indian influences are muted in Argentine cooking, except for the country's enduring passion for grilling over an open fire. But Mallman is enraptured by the traditions of the Incas, with their mud ovens and, as he puts it, "the worship of peppers, potatoes, pumpkins, and tomatoes ... all that magic and mystery."

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.