“Ugh, corn again.” That’s what we found ourselves saying when we saw the 2 ears in our CSA each week. After 3 months of corn on a weekly basis, no matter how sweet those kernels were, nor how much we tried to transform them into something else, it was overkill. The same was true…
At this point in the summer, gardens are overflowing with eggplant, zucchini, cucumbers, tomatoes, corn and peppers. It’s hard to come up with new recipes and figure out how what to do with all of summer’s bounty. When seeking inspiration, I turn to recipes I’ve already made. Often an adjustment to the technique, such as…
There were tales of tortillas made from impeccably sourced single-origin corn. Rohan duck was cured for three days. And a Michelin chef from Mexico City was going to change the way New Yorkers thought about his cuisine. Could any place meet the expectations generated by such hype? The raves about Batard and Upland had been…
This dish was inspired by a “polenta” recipe I found. Since it used fresh corn and not cornmeal, I considered it more of a puree. My version adds a little heat and some mascarpone to go with the sweetness of the corn. This was satisfying as a meal on its own, but it would be…
The season is just getting started, and I’m already stumped for how to make something interesting with my weekly bounty. Ridiculous amounts of radishes and gobs of garlic scapes were taking up a ton of space in my refrigerator (which died and needed to be quickly replaced this week). I ended up making a version…
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