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 ears Read On »

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Emilia Juocys has been my assistant for several years, first from Chicago now from her home town in Michigan. She has recently, at the age of 35, made a major transition in her life. Major transitions require reflection, reevaluation; curiosity and fear about the future are also inevitable consequences. When you are a cook you turn to food for some of the understanding and grace you need. – R By Emilia Juocys @jaldona Summer is nearly over, and the fall is closing in, and the bounty of the summer is entering our kitchen in droves. I devour the sweet summer corn and beautiful heirloom tomatoes, but for me summer would not be summer unless I had a specific summer treat. I’m also stuck in a great period of reflection, wondering where I will end up Read On »

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Pies, pies, and more pies. Here are a slew of pie recipes for you to bake this summer, via NYT.

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Try baking this apricot cream cheese babka this summer, via Brown Eyed Baker.

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Here is a great set of recipes for quick summer grilling adventures, via Food & Wine.

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