We look forward to all kinds of seasonal produce during the summer months, but fresh corn is always at the top of our list.

2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring ...

7. Remove and discard the corn cobs from the pan. Add the potatoes and continue cooking for 10 minutes, or until the potatoes are tender when pierced with a knife. 8. Remove the chicken from the soup.

1 bunch chard. 2 sweet potatoes, peeled and diced. 1 cup corn kernels, fresh or frozen. 1 can black beans, rinsed and drained. Salt. 2 to 3 cups green enchilada sauce (jarred or from scratch) ...

1 tablespoon peanut oil. 1 cup chopped onions. 1 tablespoon minced garlic. 6 medium-size sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes ...

Soak your clams in cold water for 20 minutes, transfer to another bowl of cold water. Do this three times. Yes, that’s one hour of soaking. Trust me, it's worth it.