This week’s recipe is a free-wheeling one for corn. Corn wheels are fun to eat and easy to grip. Kids may be happy to eat them as-is. Grown-ups can spice them up for a snack or side-dish. A quick passage through the microwave oven makes slicing corn into wheels quite do-able with a good kitchen knife or sturdy serrated blade. […]
Read moreWe needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.) Get yourself an E&T honey stick to use as a miniature squeeze bottle, or use […]
Read moreIt’s summertime and the cooking is easy. Less is often more: summer food at peak flavor needs very little to turn it into something that looks and tastes delicious. Like this corn and tomato salad, for instance. We tweaked it with a spoonful of Singe-Sations, a great condiment to keep in your fridge if you like a little instant jalapeno […]
Read moreToo hot to cook recently, so this week’s recipe involves marination, and minimal heat. Goat’s cheese is often marinated. But we used the appealing, not-too-sharp feta brought by the Farm Institute — a feta even non-feta-eaters can love. The cheese is sold as a neat cake floating in a container of water. Drain the cake and, for this recipe, slice […]
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