There are few things we relish as much as super sweet corn on a hot day in July. Often, when the corn is good enough (and in New York in July it’s always good enough) we’ll eat an ear, raw, before heading home from the Greenmaket — standing in the park, our bags of produce propped against our legs, the kernels cold and crunchy, sweet … Continue reading corn butter.
It’s time for another color dinner, the penultimate in our year-long experiment in seasonal cooking! Not much grows in February in New York, so it’s a good time to pull out a color that makes for hearty winter meals without much use of produce: brown! Not the most beautiful of colors, but certainly one of the most delicious: chocolate and coffee and dark ales, earthy … Continue reading brown.
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