Ian Knauer

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Tamales—meat or vegetable fillings surrounded by masa dough and steamed in softened corn-husk packets—are a Latin American staple, and this rendition cleverly showcases corn in three distinct forms. Kernels of fresh sweet corn brighten up a dough made from corn tortilla flour. (Adding cornmeal to store-bought masa flour helps mimic the texture of fresh tamale dough, a trick we picked up from Magda Bogin at the Cocinar Mexicano cooking school in the town of Tepoztlán.) Poblano chiles add a touch of heat, but it's the time on the grill that gives the tamales real fire. The husks develop a light char, and the smoky flavor penetrates the tamale, accenting the corn in all its dimensions beautifully.

Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

There's something abundantly festive about the puffed dome of panettone bread. In this traditional Italian holiday favorite, a sweet yeast dough is studded with golden raisins and jewel-toned glacéed citron.

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn — you'll want to make it for a whole host of your summer favorites.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

Corn grilled in its husk isn't just easy, it's also more delicious than grilled shucked corn. The silk adds sweetness and also provides an extra layer of moisture that protects the kernels from the heat so they stay tender.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be — wonderful.

Healthy eating was always a priority in my mother's kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result. Active time: 1 hr Start to finish: 1 1/2 hr

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.