Name: Tamalitos
Cook time: 2 1/2 hr
Total time: 3 1/4 hr
Yield: Makes 36 Tamalitos
Ingredients: About 6 dozen dried corn husks (6 oz); 3 cups fresh or thawed frozen corn kernels; 1 1/2 cups light vegetable stock or broth; 1/2 cup milk; 2 or 3 fresh poblano chiles; 1 large red bell pepper or 4 pieces bottled Italian roasted red peppers, rinsed and drained; 3 cups masa harina (dry corn masa; 10 oz); 1 tablespoon baking powder; 1 teaspoon salt; 2 1/4 sticks unsalted butter, softened; 1/2 cup thinly sliced scallion

These tiny tamales can be made a day or two ahead with no compromise. Corn is the essential flavor here, so be sure yours is sweet and fresh by tasting each ear. In the absence of fresh corn you can use frozen, but you should taste that, too.

Cooks' notes:

Tamalitos can be steamed 1 day ahead, cooled completely, and chilled, covered. Just before serving, bring tamalitos to room temperature and steam until hot, at least 10 minutes. Set a coin in the bottom of your pot so you'll know if all the water has evaporated. If you can no longer hear the coin bouncing around, you need to add more water.

Recipe notes

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.