This over-the-top Argentine platter is greater than the sum of it’s surprising parts.
Tips for buying, storing, and cooking corn, plus our favorite corn recipes.
Puerto Rico’s cheesy cornmeal fritter fingers.
Chickpea flour act as a flavorful binder in these Indian corn fritters.
Fragrant spices, ginger, and coconut perfume these Southeast Asian corn fritters.
Midway between a fritter and a pancake, crisp Rhode Island johnnycakes are best when made using stone-ground white cornmeal.
Hushpuppies are the corn fritters of choice in the American South.
This squash salsa comes together quickly and is great as a dip or topping.
In central Mexico, every pozole features a different combination of pork and dried chiles, but “I would be confident serving … Continued
Canned hominy is readily available in supermarkets, but the dried version delivers far superior flavor and none of the gummy … Continued
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