During the summer, rushing home with a bag of farm stand corn which you can get in almost any part of the country—and cooking it out on the grill is a real treat. But if you can’t find locally grown, just-picked corn, you shouldn’t count yourself out of the fun—new breeds of corn retain their sweetness very well. Even if you are buying your corn from the supermarket, just remember that it declines in sweetness as it ages, so it will be best to cook it as soon as possible after you bring it home. If your fire is raging hot, remove the inner silks from the corn and grill them in their husks. But if it’s in the normal range, grill the shucked corn directly over the fire. Ideally, some of the kernels will brown and even char.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.