Corn/167 recipes

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Hearty vegetable beef soup packed with potatoes, barley, winter squash, carrots, celery, peppers, and green beans in a tomato-thyme broth. A big-batch fridge-clearer that feeds 12 and improves overnight.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.