Make your own pickles at home with these various recipes, via Huffington Post.

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Just when I was back home I thought, I’m off again, in NYC and up to no good if I run into Chef Pardus. But while I was home, I noticed sadly that the corn was getting fatter. Now is the time for baked corn, an easy and delicious way to make use of the abundant fat corn that we’re getting now. Delicious with salted tomatoes. That and a crunchy baguette are all you need. Tomorrow, another multiple repost, but it’s one that was created because so many asked for it. Also, check back next week for a special offer and giveaway from my favorite cookware company. I mean, seriously, the best cookware made on the planet, period. Feel free to guess—who knows, the company might reward you. Humor welcome! Back next week. —M.R. Originally Read On »

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A great recipe for an Indian inspired side dish spicy corn pakoras with mango-tamarind chutney, via NYT.

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I’d like to declare July as “Butter Is a Vegetable” month. We live in an era where our food is being legislated against, so before anyone takes away my freedom to eat as much goddam butter as I want, I’d like to make sure it’s defined clearly, and in a way that makes it difficult for the Supreme Court to shut down or California to outlaw (“Will you look at the awful way they’re treating that cream! They’re churning it to death! No more butter! No more butter!”). Thus my campaign to define butter as the vegetable it is. Dan Barber recently wrote in an excellent Wall Street Journal opinion piece that even vegetables take their toll on the earth, drawing up valuable nutrients that they store and give to us, the eaters  (“there is no Read On »

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Video: Graham Hill’s TED talk on the benefits of being a vegetarian some of the time, via TED.com

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