Cornmeal

This recipe can be prepared in 45 minutes or less. Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor. Active time: 20 min Start to finish: 30 min

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

The yogurt in this recipe adds lightness and a mild tangy flavor.

These Colombian corn pancakes do a good job of soaking up the juices from the pork.

Active time: 30 min Start to finish: 30 min For those who don't like their oysters raw, there's the classic po'-boy sandwich. New Orleans's first po'-boy makers settled on a roll that is light and mild, so that it doesn't overpower the tender oysters inside, yet is substantial enough to keep its shape when the sweet juices are released from their cornmeal crust. We discovered that a soft-crusted French, Italian, Portuguese, or Cuban loaf works well. Hot pepper sauce is the traditional condiment, but we've improvised a little, using chipotle mayonnaise to add a layer of smokiness instead of pure heat.

Active time: 1 3/4 hr Start to finish: 5 hr

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." The spicy mayonnaise adds a nice kick.

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

Chef Susan Goss says that the secret here is in her cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave the oven.) At Zinfandel, the corn bread is served with a wonderful spread. To make it, combine 1 stick of softened unsalted butter with 2 tablespoons buckwheat honey (another honey or pure maple syrup can be substituted).

If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California. Serve this rich custard with the raisin-studded cookies featured here.

Active time: 1 hr Start to finish: 6 hr

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.