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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.