“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 ...

But why is that? We all know corn doesn’t need it. Fresh corn, all by itself, is so sweet and so creamy it needs very little--or nothing at all. We looked at salads and soups, even puddings and ...

Mouth-wateringly delicious, healthy, and simple. Just what we all need these days! Use sweet corn at its peak for the ultimate flavor. Preheat oven to 350°F. Grate corn over a bowl. (It will look ...

Preheat oven to 375 degrees F. In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the milk, followed by the ...

You can have a cob of sweet corn at lunch or dinner, and chomping down will seem apropos. But, what about breakfast? How do we gently start our day with this golden reward of the August fields?

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 ...

Danielle Stallworth is the keeper of the flame. Her grandmother's recipes, along with the family matriarch's tips and advice for turning a dish into a treasure, live in her head. "In my family, my ...

Luke Nguyen's Aunty Eight taught him to shave just the top layer of corn from the cob to make this light sweet corn coconut pudding. The underripe corn naturally thickens the pudding as it cooks. Peel ...

A delicious corn casserole is so versatile. Whether sweet, baked, or soufflé, it can serve as a side dish during Thanksgiving or be the star of your easy weeknight meal. (Trust us, when a good corn ...