Corn

Cilantro and lime lend a bit of Mexican flair to this sandwich.

This meatless dish can do double duty as a main course or a side dish.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast." Start preparing this one day ahead.

If you prep all the ingredients ahead of time, this dish takes only minutes to cook.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

This recipe can be prepared in 45 minutes or less.

Crepas Rellenas de Hongos con Salsa de Chile Poblano Wild mushrooms stand in for cuitlacoche (corn fungus), which is a delicacy in Mexico.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

When making this salad, which is lightly spiked with jalapeño pepper, have all the ingredients prepared ahead. Then just toss them together as close to serving time as possible to keep the flavors fresh.

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

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.

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

Can be prepared in 45 minutes or less.

Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona.