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Microwave corn on the cob
Microwave technology never really caught on in Gourmandistan. Steve’s family hosted a beta version of a mid-70s GE microwave oven. (Steve still remembers his crushing disappointment as he realized the...
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Cook-all-damn-day Corn Chowder
Michelle wanted to make a dessert. Perhaps a peach crisp with the few shriveling fruits left in our crisper, maybe a Normandy-nearing tart with some of the funky-looking apples Steve picked up on...
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Breaking fried corn out of its Southern Belle stereotype
While the American South certainly has a number of strong, smart and standout women (an excellent example can often be found in Gourmandistan), the region still unfortunately nurtures some...
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Lamb with Sweet Corn Kernels, our one Pushpesh Pant/Phaidon success
Much like Wikipedia, we are willing to grant Pushpesh Pant his status as a “noted Indian academic, food critic and historian,” and we will not doubt (as per Wikipedia) that his India Cookbook was...
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Kentuckifying pasta with corn, country ham, butter and peppers
We are big fans of the late Judy Rodgers, even though we find some of the recipes in her fabulous Zuni Cafe Cookbook a bit confusing. However, Rodgers’ delicious “Pasta with Corn, Pancetta, Butter...
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Roasted green bean, corn and okra salad, our shrimpless salute to Dewees Island
Yet another Dewees Island trip is drawing to a close. As we do at the shore, we indulged ourselves in local seafood, particularly shrimp, which Michelle managed to eat for at least one meal every day...
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Plural couscous plus corn and oven-dried tomatoes
“Couscouses” seems to be an acceptable plural form for the tiny balls of semolina pasta that are a North African staple. This usage has recently become quite necessary in Gourmandistan, as we have been...
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