Corn/5 recipes

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

Invite vampires you know over for dinner so they can try this delicious dish made with garlic, popcorn and shredded cheddar cheese.

A tasty and nutritious teething cracker, far superior to anything you will find for sale at the supermarket. These make thoughtful gifts for babies and their parents.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Cinnamon apple popcorn with dried apples, pecan halves, brown sugar butter, nutmeg, and vanilla. Baked low and slow for a crispy, spiced snack mix.

George Washington's gingerbread cream pie: a spiced molasses gingerbread cake split and filled with a vanilla-apricot custard set with gelatin. A historic American dessert with deep, warm flavors.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Fresh strawberry pie with a glossy cornstarch glaze made in the microwave. Whole berries folded into a cooked strawberry filling, chilled until set. No oven needed for the filling.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.