John Kessler
Cooking with corn
Every time I make corn soup, I come to the same dilemma: leave the kernels whole or blend them? Leaving them whole works well for a chowder made with cubed potatoes, bacon, cream and some starch. Pureeing the soup with an immersion blender gives the soup a silky, creamy texture and pure corn flavor without the need for too much added fat. See how I compromised in my recipe for corn soup on the Food and More blog.
Jenny Turknett
The Optimist
I’m always asked, “What’s your favorite restaurant?” I can’t tell you that, but I can tell you about my last great meal. It was at the Optimist. After a mixture of West and East Coast oysters, I savored the duck-fat-poached swordfish topped with crunchy bread bites and a slightly sweet chile relish to complement the grilled peach. It was a meal of greatness.
Jon Watson
Brussels sprouts
We recently had some friends in from San Francisco who informed me, while digging in to the Brussels sprouts side dish I’d just prepared, that sprouts are on their way out. I expect those of you who don’t like Brussels sprouts will find this welcome news. Have Brussels sprouts overstayed their welcome?
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