Corn

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.