Makes 8 servings If you have the grill going, you can cook the corn on the grill instead of in the oven. Ingredients 4 ears corn on the cob with husks still attached Kosher salt, as needed 6 cups mesclun lettuce mix, rinsed and dried 3 red beefsteak tomatoes, sliced […]
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
One of my all-time favorite things is a simple French-style tender greens salad dressed with a simple shallot vinaigrette. I’ll eat it with anything, but I discovered this past winter, while visiting my brother in Los Angeles and cooking a last-minute dinner from his oddly stocked refrigerator, that I love […]
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]