Caramel corn. This may be an unpopular opinion, but I’ve never liked it. It is usually tooth-achingly sweet: the caramel doesn’t taste like caramel as much as it does plain sugar. And it is so, so sticky: you can’t eat it without it getting stuck in and between your teeth. Plus, it always seems to come in a ball the size of my fist. Do you take a bite straight off the side and risk getting all of your teeth stuck to the whole thing? Try to break it apart, making your hands sticky through multiple hand washings?
So, I’ve always taken a pass.
But then I found myself home alone with a sweet tooth and no chocolate in the house (the horror!). I did, however, have plenty of popcorn kernels. Then I remembered a caramel corn recipe I’d seen in one of my favorite cookbooks. Skeptical but desperate (again: no chocolate), I set to work. Continue reading “Nutty spiced caramel corn”
Fretting about the impending end of corn season? Can’t face the idea that tomatoes will soon disappear? Wondering what kind of unjust higher power might make summer produce season so short and winter “produce season” so long?
Make this to embrace the best of your farmer’s market, while it lasts. It is Sunday cooking: you have to prep the frittata, bake it, and let it set before serving, plus you have to roast the tomatoes. But it serves six–enough for a Sunday dinner with friends who also want to squeeze every last bit of summer weekend goodness out of the day. Or, you know, to provide a bright, filling lunch for you, the chef, every day of the week. You choose.
This recipe is vegan. I am not. Fellow non-vegans: do not be put off by the tofu filling. You will be licking the leftovers out of the food processor. I promise. Continue reading “Sweet corn tofu frittata with roasted cherry tomato compote”
After a summer of traveling in places neither as hot nor as humid as the American South, I am back in Virginia. And guess what? The weather is still swampy, and I am once again wilting and lethargic.
In short: it is cold-noodle-and-beer weather.
If it’s hot where you are, if you’re looking for a new cold noodle recipe (I’ve tried some peanut butter-based ones that were great, but not veg-filled enough to justify six servings over a week), or if you’re looking for a vehicle for summer corn, try this. Add whatever veg you want, just be sure to slice thinly and cook as necessary. Continue reading “Noodle salad with sautéed peppers, corn, and sesame marinade”