I always envied folks who grew up in corn country and got to taste those gold and silver ears cooked fresh from the field, just exploding with sweetness. I had a friend whose mother used to say, “Go run and get the corn, and if you drop any on the way back, don’t stop to pick it up!” I love the urgency of it. So, when we get a case of really sweet corn at the restaurant, I like to use it two ways: I make this sweet Corn Cream, which goes beautifully with big, juicy sea scallops, and I serve it with the maque choux, so you also get the crisp crunch from the corn kernels in addition to the creamy sauce. If corn isn’t in season and you’re just dying to make this, use frozen sweet corn.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.