The native foods of the Americas—squash, corn, tomatoes, chiles—figure prominently in the outstanding recipes collected by and perfected by Mexican cooking authority and prolific author Diana Kennedy. At their 1621 autumn harvest feast, the Pilgrims and the Native Americans probably shared those very foods. This side dish, zucchini stuffed with corn pudding and topped with roasted-tomato-ancho-chili sauce, adapted from Diana’s The Cuisines of Mexico, could not be more perfect on the fall-winter table for any occasion. Scroll down on Food from the Garden for the complete recipe, with step-by-step photos.
