Name: Humitas (Corn Pudding)
Cook time: 55 min
Total time: 55 min
Yield: about 3 cups

Mirta Rinaldi and the League of Kitchens

Reminiscent of creamed corn, humitas is often served as a side dish or used as a filling for empanadas or tamales.  By grating the corn and squeezing all of the liquid out of the cobs, Mirta ensures her dish is infused with the flavor of fresh corn. Some Argentinians prefer a more savory humitas, while others opt for a sweeter version.

Humitas (Corn Pudding)

Meet The Creator

Inspired by this season’s theme, this video is a call to nurture all that is before us and share it with the people we love. Using some of the gardening

From Jo's Garden Shed, Pt. II: A Look At Our Spring Theme


As Katie Mulder grew increasingly inspired by the concept of home and what it meant for her family, the Kansas City-based fine artist and busy mom of two

Artist Spotlight: Katie Mulder

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Morgan Harper Nichols is an artist and writer whose work is inspired by real life interactions and stories. Her creative journey has taken many turns, but all

Artist Spotlight: Morgan Harper Nichols

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

Meal-prepping is made simple with this step-by-step guide, offering prep tips, recipe suggestions, storage methods, and more. 

Wooden cutting boards with green vegetables

A Realistic Guide to Meal Prepping

I love a one-pot meal that also feels extra-special, and paella makes that kind of meal. This Spanish dish of rice, vegetables and meat or seafood packs flavor and simplicity into one skillet. A large pan of paella is festive, colorful and serves a crowd — it’s just right for a celebratory dinner with friends and family. Making the vegetable-and-aromatic sofrito is a key step in cooking paella and acts as the dish’s flavor base. I like a combination of mussels, shrimp and lobster tails in the seafood version of the dish, but you can easily tailor it to your favorite types of seafood.

Elizabeth Poett's Seafood and Asparagus Paella

Seafood and Asparagus Paella

Some recipes become staples in your home because of their reliability. Simple to make, delicious, and just as good the next day. This meal is just that for

Magnolia Table with Joanna Gaines: Season 3, Episode 5

She started out as a kid with a pack of colored pencils and a pad of paper. That was when Shaina Page, a Waco native, realized she had a knack for art. Her

Artist Spotlight: Shaina Page

This is my great-grandmother’s chocolate cake recipe. I was never able to meet my great-grandmother, but I have learned so much about her by studying the recipes she has handed down for birthdays, anniversaries, and other special occasions. The cake is both decadent and light as a result of separating the eggs and folding in beaten egg whites at the very end. I added the fresh raspberries because they lend a lovely layer of flavor and brightness to the cake.

Mrs. Hart's Chocolate Cake with Sour Cream Frosting

Mrs. Hart’s Chocolate Cake with Chocolate Sour Cream Frosting

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her go-to recipes for seafood and sides, from Lobster Rolls to Hush Puppies and more.

Joanna Gaines holding basket of hushpuppies

Magnolia Table with Joanna Gaines: Season 8, Episode 2

This is a colorful, delicious savory dish to serve as part of a brunch. It makes everyone happy, whether they prefer vegetables or eggs. Roasting the vegetables in rendered bacon fat brings out their sweetness and fills every bite with rich flavor. The tomatillo salsa makes for a lovely balance between fresh and oven-roasted flavors. This entree can be cooked entirely in the oven, keeping your stovetop clear for other breakfast dishes.

Elizabeth Poett's Rustic Baked Eggs with Roasted Vegetables and Tomatillo Salsa

Rustic Baked Eggs With Roasted Vegetables and Tomatillo Salsa

Home matters. For Chip and me, there is nothing more valuable or essential to our well-being than the way our family feels when we are home. This philosophy

Introducing: Hotel 1928

Lighting is an easy swap to make a space feel fresh and new. On a side table or by a lounge chair, see where to place lamps in your home for a welcoming glow. 

Where the Light Goes: A Guide to Lamps

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.

Katie's Pasta Carbonara with Kelp and Lobster

Making a pan of focaccia is one of quickest ways there is to get fresh bread on the table. And with a little creativity, your loaf can also be pretty enough to serve as a centerpiece. Once my dough has risen, and I’ve rolled it out and patted it out into a pan, I use edible flowers, vegetables, and herbs to make a kind of nature-inspired mosaic on the surface that bakes into a beautiful, flavorful topping.