One of the things that’s most important for a cook is to keep an open mind about food and constantly challenge the limitations of our perspectives and prejudices. That’s something I had to learn ...

4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn, or about 2 10-ounce packages of frozen corn kernels, thawed Instructions: Combine corn and 1 cup of the milk in a blender. Puree at ...

Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup. I ordered a bowl, and when my husband tasted it he ordered one for himself. Dear Carol: This recipe ...

Take advantage of the late-season bounty with this slightly sweet corn soup, finished with a contrasting swirl of red pepper purée. By David Tanis Autumn is near, and these dwindling summer days makes ...