Lately in all this hot weather, I’ve been craving salads for dinner– anything else feels too heavy– but even salads have to have some heft to them in order to feel satisfying. Enter the panzanella: a salad that’s a good 30-40% homemade crouton, which (let’s face it) is often the very best part.
This salad from Food52 has it all– freshly-toasted croutons tossed in a cheesy, peppery dressing (hence the “cacio e pepe” moniker), sweet corn, tangy tomatoes, and a nice big ball of burrata to bring it all together and make it feel indulgent. I’ve made it twice already and foresee eating this a lot this summer, even if it does involve turning on my oven in this weather!
These are amazing. Best nachos ever. Really, truly incredible. If you like Mexican Street Corn (also known as elotes), you need to make these as soon as possible. I made them one night for a last-minute dinner gathering and by the next morning I was already plotting when to make them again, calories be damned.
These nachos combine charred corn with a creamy cheese sauce, poured over toasty tortilla chips to form a rich, satisfying base, which is then perked up with tangy tomatoes, pickled onions, lime juice, and basically all of the fixings of your favorite tacos. There’s just something about the luxuriousness of the gooey cheese being poured over the tray of chips, layered with topping after topping… I think if I could sit out on my deck with friends, a 6-pack of Coronas, and these nachos, I would have my ideal late summer evening. (or you could, you know, stay indoors in the fall and just devour them anyway)
I read The Witch of Blackbird Pond on my own as a kid, but then had it spoiled for me by my school’s making it required reading. Nothing makes you hate a book more than having to sit through your classmates’ laboriously reading aloud one paragraph at a time while you’re forced to listen and keep track of where they are so you can take your turn. Bleh.
BUT, at least the book left one abiding pleasant memory– blueberry corn cake, which Hannah Tupper (a nice old lady who is later accused of being a witch) gives to Kit (a rebellious teenaged girl in Colonial Connecticut) to comfort her after a really tough day.
Hannah had set a wooden trencher on the table with a small corn cake studded with blueberries, and beside it a gourd filled with yellow goat’s milk. She sat watching as Kit ate, taking nothing herself. Probably, Kit thought too late, swallowing the last crumb, that was every bit of dinner she had!
I think that when I first read this, I was picturing a square of cornbread with blueberries stuck to the top– kind of like how you stud an orange with cloves by sticking them all over its surface– but I’ve since realized that the author was likely referring to a single cake with blueberries stirred into a cornmeal batter.
You guys. Make this. Make it now. Then I’ll have someone else who shares my addiction to it, and I won’t feel weird about crunching it non-stop. What is it? Buffalo wing popcorn. It’s a savory caramel corn, and it’s crunchy, sweet, salty, and spicy all at once– the perfect snack for any occasion.
Bon Appetit has called this “the best recipe we’ve ever made,” and while I’m not sure it’s the best thing I’ve ever made myself, it’s certainly unique and interesting and did I mention addictive? It starts off lightly sweet, then the hot sauce kicks in and the easiest way to assuage the slight burn is to eat more popcorn… which of course starts it all over again, and before you know it you’ve gone through a large handful and are reaching for more!
This recipe isn’t a project, per se, but it’s my favorite soup, hands down, and I thought it worthwhile to share with everyone. It’s a great use for fresh corn, as it preserves the sweetness and the slight crunch of the corn while warming it up with smoky paprika and bacon. The shrimp is just icing on the cake (err… not a particularly appetizing metaphor… let’s go with “gilding the lily”).
The soup is made all in one pot, which makes it an easy weekday meal, and it reheats well (if there’s any left!). If you want to be particularly impressive, go with jumbo shrimp, but it’s just as good with smaller ones. I could eat this every week…