Video: looking for something different to make this summer, try Melissa Clark’s corn ice cream, via New York Times.

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Check out these dishes that use hominy. The sweet potato has and hominy hash looks fantastic, via WSJ.

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Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It’s one of the best times to cook and can be one of the most satisfying meals of the week. First of all, I’ve got to say it loud: GRITS! Grits are fabulous and I can’t tell you how many people taste them and say they can’t believe people don’t eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman’s Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob’s Red Mill here, because my grocery store carries them. But I highly recommend Read On »

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How To Prepare a Simple Crab Boil Originally posted on August 11, 2011 By far the best meal of the summer was our crab boil during our week in Ocracoke. And like many “best” meals, it was unplanned, a surprise, a gift we were smart enough to take advantage of. Donna has pals from her native Port Washington, NY, who have houses here, and one owns a popular restaurant on this lovely barrier island off the coast of North Carolina (a ferry ride away from Cape Hatteras). So she found us a swank house on the water where we and friends and Donna’s sister and nieces could frolic. In the grass beside the house was an old crab pot. In the house was my sun-averse pal Lester. In the fridge was a beef heart. As Read On »

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Smitten Kitchen shares a twist on a breakfast classic bacon corn hash, via Smitten Kitchen.

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