This delectable side dish based on instant grits is borderline spicy, sinfully creamy with a balancing crunch from fresh corn, and super-easy!

This recipe is one answer for the question: What to do with leftover pulled pork? But if you don’t have pulled pork (or smoked corn), you can still make great empanadas.

Crunchy fennel and corn play nicely with arugula, especially with a vinaigrette that sports orange juice, a little cider vinegar and Dijon for punch and some honey to mellow it out.

Combining black bean salad with lump crab creates an elegant, delicious and easy starter course.

This creamed corn is a rich, creamy dish that makes you nostalgic for the old days when life was simpler, people were kinder and you could borrow an egg from your neighbor, even if you never experienced any “old days” in that way. 

The corn scraper is a very useful –
and inexpensive – kitchen gadget. Mine is an antique, inherited from my grandmother.

Spicy comfort food that serves as a terrific side – at Thanksgiving, as a side for barbecue or grilled fish, or even as a main dish for a weeknight dinner with a simple salad. Can also be a breakfast casserole!