Homemade Yogurt

Homemade Yogurt By Amy Maltzan  In our house, we go through a lot of yogurt. All three of us eat it for breakfast with granola, dolloped on fresh fruit or whirred into smoothies. Even the dog loves it! Eating all that yogurt (to the point where we began joking that one shelf in our fridge Read More…

Fresh Corn Salad

Fresh Corn Salad By Amy Maltzan, adapted from Ina Garten  Makes 4-6 servings 5 ears of corn, shucked 1 small red onion, diced (about ½ cup) 3 tablespoons cider vinegar 3 tablespoons olive oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup fresh basil, thinly sliced  Bring a large pot of water to a boil, Read More…

Sweet Corn Ice Cream with Blackberry Verbena Syrup

Sweet Corn Ice Cream with Blackberry Verbena Syrup By Amy Maltzan, adapted from The New York Times Makes about 1½ quarts 4 ears fresh corn, shucked 1½cups milk 2 cups heavy cream 1 cup plus 1 tablespoon sugar  6 large egg yolks ¼ teaspoon fine sea salt ¼ cup sour cream 2 sprigs lemon verbena or ½ teaspoon grated Read More…

Cherry Galette

Cherry Galette By Christina McKeough Serves 6 4 cups pitted, fresh cherries 4 tablespoons cornstarch 1 lemon, juiced ¾ cup sugar Pinch of salt 1 egg, whisked (for egg wash) Mix cherries, cornstarch, lemon, sugar and salt together in large bowl. Set aside until dough is ready. Galette Dough 2 sticks unsalted butter, room temperature Read More…

Fresh Corn Griddle Cakes

Fresh Corn Griddle Cakes By Amy Maltzan Yields 12 griddle cakes 2 cups fresh corn kernels (from about 3 ears of corn) ½ cup thinly sliced scallions (about 4) 4 eggs ½ cup shredded sharp cheddar cheese 2 tablespoons canola oil, plus extra for cooking ¼ cup all-purpose flour ¾ cup yellow cornmeal ½ teaspoon kosher salt ½ teaspoon ground black Read More…

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