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 »
Posts Tagged: summer
Summer is coming to an end soon, but you need to try out this rib recipe, via Huffington Post.
Between crazy-busy travel and much work all July, and then a work-travel assignment in France, Donna and I took a two-day breather to celebrate our back-to-back birthdays. I’m not always very smart when it comes to marital issues, but I did know one thing: I did not want to be sitting around in Cleveland on Donna’s 50th birthday, wondering what to do, Donna glaring at me. (Guys, no matter how much they protest, no matter how much they tell you they don’t want to do anything, don’t give in to your partner. They don’t really mean it! I know you want to believe them, I know you want to take them at their word not to do anything special or make a fuss, but you do so at your own peril.) This conviction to Read On »
In the same way you would never think to buy grocery store ground pork to make salami, why should you settle for grocery store ground beef—at least at times when you want to have a really great burger? I understand convenience, but I want to encourage people to grind their own meat. Read more below, in what is becoming an annual post Donna and I are on assignment in Italy and France. In the meantime, don’t forget that Salumi is coming out next month! —M.R. Originally posted on June 24, 2009 Hamburger Technique I published this post almost two years ago, at the end of summer—but a chance email thanking me for the technique dropped into my in-box today and I decided to put it up again at the start of grilling season. I’m not always real quick Read On »
A quick and easy berry tiramisu recipe that will put smiles on people’s faces, via WSJ.