Note: Why heat up the stove? This blender soup is crazy quick, but you'll want to use the freshest, sweetest corn. Garnish with chopped salami, roasted corn kernels, feta cheese, a swirl of basil oil ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

“The Favorite Recipes of the Virginias” is a collection of recipes that has a more-than-abbreviated history of cooking in both Virginia and West Virginia that serves as its introduction. The recipes ...

1. Remove corn husks and silks; slice kernels off cobs into medium bowl (3 cups). Peel and small dice onion. Remove seeds from bell pepper; small dice. Chop parsley. 2. Preheat oven to 350°F. Place a ...

Summer is the best season because that’s when we get to eat corn. The only problem is, it can be a long wait if you prefer those tender, golden ears from Western Pennsylvania’s many cornfields because ...

Even if you don't consider yourself a "veggie person," chances are you like corn. Kids love it. Adults too and the best thing about corn is it's cheap, filling and readily available year-round in ...

Piled high with what old-timers called roasting ears, the white pickup from Webbers Falls parked under a canopy recently in Coweta, Okla., where I am spending several weeks with family. The end of ...

From "Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" by Joseph E. Dabney (Cumberland House) Throughout the Blue Ridge and Appalachian country, ...