Recipes Morels have tall, conical caps that can be either pale or dark brown, depending on the variety. They have an almost smoky flavor. They are large, umbrella-shaped wild mushrooms, with a meaty taste and texture. Porcinis are good grilled or broiled and drizzled with olive oil. They may be found in markets in the spring and summer, where they are sent immediately after they have been dug from the ground.
New potatoes are best steamed or boiled and served hot or tossed with a light dressing.
They are not appropriate for baking, mashing, or frying, for which the higher starch content of mature potatoes is needed. There are many different varieties of corn, all members of the grass family, and all native to North America. While some kinds of corn have a very high starch content and are best suited for drying and then grinding into meal or using as popcorn, sweet corn is especially tender and should be eaten as fresh as possible. It cannot be overemphasized that this freshness is of primary importance to true corn lovers. This is because as soon as the corn is cut from the stalk, it begins to convert its sugar into starch, which makes the corn comparitively bland and pasty.