Scallion

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

(Deep-Fried Pastry Stuffed with Spicy Potatoes)

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauce— the source of its reddish-brown color.

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.

These crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.

Fish sauce lends a tantalizing Asian twist to the butter sauce here, and makes simple grilled corn into something altogether new.

With two hues of cabbage and two kinds of apples, as well as carrots and yams, this multi-colored slaw will look gorgeous on a picnic or buffet table.

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Potatoes in three colors give this salad an all-American look.

Forget placing the avocado pit in your guacamole — unless you like how it looks. It doesn't stop the dip from turning brown.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.