• Mexican Street Corn
    Food

    Mexican Street Corn with Chile Butter

    Cultivated and still grown widely in the Americas, corn has its origins in a wild grass of Mexico that encased its kernels in a hard shell. Luckily it is easier to access the kernels of modern corn, which we can bite right off the cob. When it comes to the Mexican street food known as elotes, it might also be messier. Vendors top grilled corn with a creamy sauce, cheese, and chile powder, creating a meal unto itself. This version replaces the traditional mayonnaise with a slather of chile butter. Serve it on the cob (elotes) or off the cob (esquites). Ingredients 4 ears of corn ¼ cup unsalted butter,…

  • Nectarine Sorbet
    Food

    Nectarine Sorbet

    At its best, sorbet is simply fruit transformed. Crisp slices and whole berries are perfect in May and June, but by the last stretch of summer, I crave all sorts of icy but melty goodness. Late August calls for a lush cup of sorbet. This no-churn nectarine version will help to stave off the restless feeling that kicks in when we realize the days are getting shorter again. Flavorful and refreshing, it does not require any special equipment other than a blender, which you likely have on the counter already for cocktails (and mocktails!). Eat it icy or let it melt as you join me in an August wish: “If…

  • Orechiette with Pesto and Sausage
    Food

    Orechiette with Pesto and Crumbled Sausage

    “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James In the heat of a summer afternoon, I was struck by the almost embarrassing amount of basil accumulating in my kitchen garden. As one of the more prolific herbs, basil growing tends to go like this: Prune it carefully, and it will thrive. Allow it to form a basil jungle, and it still seems to thrive. If you grow basil, there will be more than enough for batches of this delicious pesto. Alternately, you can find quality sweet basil at the market. Pick the most aromatic bunch since pesto…

  • Pink Margarita Salt
    Living

    Pink Margarita Salt

    This post is not about how to dye margarita salt, though I would advise using a few drops of beet juice were you to try. It is about a tin of pink margarita salt gifted by my dad a few birthdays before he passed. Becoming the father of a baby girl introduced him to a world of wild curls, strawberry picking, and pink. While it is not my favorite color, one could argue the opposite, particularly staring at a dresser full of stuffed animals, which my father would do nightly. “What’s this one’s name?” “Pinkie.” “And what about this one?” “Pinkie.” The people I love are every age at once.…

  • Pickled Cherry Pico de Gallo
    Food

    Pickled Cherry Pico de Gallo

    If you made last week’s cherries, I hope you reserved some. As promised, I am sharing this Mexican recipe as another way for you to enjoy your quick pickled treats. Beyond tapas and charcuterie boards, give your meal a delicious twist by adding a pickled flavor to your pico. Whether you prefer carnitas or a vegetarian taco, this topping works incredible well with traditional Mexican flavors. Also known as salsa fresca, pico de gallo is a combination of chopped tomatoes, onions, peppers, and seasoning that can be layered on tacos or enjoyed with tortilla chips. As the word fresca suggests, it is a salsa made from the freshest ingredients left…