A great summer treat, halibut ceviche. Photo by Donna Turner Ruhlman.

                                  I’ve been on the road a lot for a new book and so haven’t been able to post as usual. Offering here a repost of ceviche because when it’s hot, there’s no better appetizer, hors d’oeuvres, or even main course as a cool, acidic, spicy ceviche. And it’s so easy, nourishing, and refreshing, it’s something I make often in the summer. My favorite fish to use are snapper and grouper, which are usually easily available. I’d love to hear in comments what other fish people like to use in ceviche.—MR. One of the lucky perks about being an independent writer is that I can occasionally entertain invitations to exotic locales on someone else’s dime. Not long ago I Read On »

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Baked buttered corn. Photo by Donna Turner Ruhlman

                              I think I post this recipe and preparation each year because its so good, and at this time of year, as the corn begins to lose its sweetness and grow bigger and starchier, there’s no better way to cook it. I use this corn cutter, but you could slice the kernels off the cob and puree two-thirds of them in a blender for the same effect. Baking a mixture of pureed corn and whole kernels, cooking off much of the liquid, reduces the corn to an intensely sweet rich corn pudding. Nothing but corn, butter, salt, and pepper. This dish, on a cool September evening, is for me a sweet, salty reminder of summer’s inevitable deliquescence. Baked Corn 6 to 8 Read On »

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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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