Jason Lowe

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

The warm flavors of the garam masala–accented butter elevate classic creamed corn. 

The mangoes really help to brighten this black rice salad recipe. And the peanuts give it a much needed crunch.

In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.

Serve this icing spooned over cake or ice cream.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Sometimes all it takes are three ingredients to kick off a party.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Bake this festive spice cake in your favorite Bundt pan or pudding bowl, or feel free to use an 8" springform pan. You can top the cake with Luscious Chocolate Icing (see recipe) or simply dust it with powdered sugar.