Renee Studebaker, former garden and food writer for the Austin American Statesman, currently writes about the intersection of gardening, food and life on her blog Renee’s New Blog. She learned to love the flavors of all fresh produce thanks to summers she spent on her grandmother’s Arkansas farm, although at first she wasn’t particularly enamored of the work involved in getting that food to the table.

Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.

This chileatole is always prepared in Usila when the fresh corn is harvested in both Holy Week and later in the rainy season. It is a meal in itself and served alone. The chileatole is best cooked in a clay pot, or olla.

When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you’re cooking in Ellen’s kitchen and you cannot find what you need–you haven’t really looked.

It’s a good thing B. J. Thomas doesn’t keep his musical trophies in the kitchen because there’d be no room for food.

Author Dinah Bucholz developed the recipes for The Unofficial Harry Potter Cookbook. And while J.K. Rowling, author of the Harry Potter series, never mentioned the Weasleys are Irish, Bucholz made an executive decision and claimed them for Ireland. And then created a stew fit for that rambunctious clan.

You’ll find onion soup mentioned in Harry Potter and the Deathly Hallows, Chapter 12.

It’s July, and in case you hadn’t noticed, melons have already made their debut at farmers markets and grocery stores. Melons are sweet, luscious, and many have a floral scent. They epitomize everything that’s good and right about summer.

There’s a lot going on with this salad, but don’t let that stop you from making it. It’s like a party in your mouth. And when served with Perissos Viognier, you’ve just elevated “salad” to an entirely new level.

Spring is a wonderful time to incorporate fresh herbs and vegetables into your recipes. Aquarelle’s Chef Teresa Wilson’s recipe for Panna Cotta with spring vegetables does just that. You can use any vegetables that are in season, and they will really make the dish.