- 11 designs to make thank you even better
- How to wear your Summer whites right into Fall
- Guess the calories in these popular egg dishes
- Who should win the Emmy for best supporting actress?
- Three hair sprays that do more than just hold your style
- Children's books to check out this Fall
- Words of wisdom from Judy Jetson
- Hilary Duff is pregnant!
- 4 savory watermelon dishes
- How to work from home and be productive
- Chic black and white laptop bags
- Healthy almond crusted chicken with strawberry balsamic sauce
Posts for August 14th 2011
There are a countless number of corn preparation ideas at the peak of the vegetable's season, but one of my preferred ways to eat the warm-weather vegetable standout is by giving its kernels a quick sauté with herbs and spices. Recently, I learned a new way of serving my favorite dish.
At this year's SF Chefs, chefs Laurence Jossel and Gonzalo Guzman of Nopalito offered charred corn with cotija in a minispoon of actual corn husk, tying the edges with another thin strip of husk. The result? An attractive, eco-friendly, fun way to eat corn that's not on the cob. Have you ever tried something similar?