Corn Soup As Pure As Gold

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There’s a corn soup that you need to know about before the corn goes away and, sadly, the corn’s going away pretty soon. Grab some, OK? The sweet stuff. You’re about to make a corn soup that’s so good even people who hate corn soup–CRAIG’S PARENTS–will declare it wonderful. (I didn’t know Craig’s parents hated corn soup when I made this for them…more on that in a bit.) Confession: I took beautiful pictures of this recipe and the process of making it and then lost them, somehow, on the journey from my camera to my computer. So you’re stuck with these ones from my phone, but bear with me. It’s worth it.

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Jasper White’s Corn Chowder

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Recipes, sometimes, are like dreams. You experience them but then, quite often, you forget that you’ve experienced them. And then you’re standing somewhere, and the memory floods back to you: “I was being chased by a gorilla through Filene’s Basement!” Or, in this case, “I once made a corn chowder so good that I wrote a post called CORNGASM and didn’t even share the recipe.” That was back in 2007, after I’d interviewed Chef Jasper White for Salon.com. All these years later, the memory of that chowder came back to me as I started planning the menu for our V.I.P. dinner guests. And after making it again, I can assure you: it really is the corn chowder of your dreams.

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End-of-Summer Plum Cobbler

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It’s time to face facts: summer’s almost over. At least summer in the sense of kids not being in school (most of them have already gone back) and summer blockbusters (I didn’t want to see “Guardians of the Galaxy” but someone told me there’s a talking tree in it so now I do) and summer clothing adorning the mannequins at your local mall (now it’s all stuff for fall). Still, if you live in L.A., summer’s not going anywhere. There’s very little weather-wise here that distinguishes June from July from August from September from October and so forth. Sure, it gets a little chillier as the months go by, but summer never abruptly ends the way it does in other places. Which is why this cobbler is something most of you need to make right away before you’re facing a pile of fallen leaves and why I get to make it for a few months longer than you. Be very jealous.

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Summer’s End Pasta with Tomatoes, Zucchini and Dill

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What you are looking at, in the above picture, is the best thing I can imagine eating right now. Mario Batali once said on one of his shows that the best time to eat corn and tomatoes isn’t August, it’s September. My trips, recently, to the farmer’s market confirm this: the tomatoes couldn’t look plumper or more colorful. And so it was, last week, that I bought a few red ones, a few yellow heirlooms, some zucchini and a bunch of herbs–basil and dill–and came home to make a pasta dinner that had my eyes rolling back in my head, it was so terrific: an edible “last hurrah” for summer.

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A Beginner’s Guide To Grilling

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Summer’s almost over which isn’t a big deal here in L.A.–it’s almost always grilling weather here–but for the rest of you, I bet you’re split into two groups: those who are grilling up a storm and those who, like me, don’t have the courage to play with fire. Well, that was me until 24 hours ago when, inspired by you and all of your comments (thanks!) I finally tackled that final hurdle of my culinary education: the grill.

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How To Make A Summer Farmer’s Market Feast

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It’s August and you have no excuse: tomatoes and peaches are calling. Not the ones with little stickers on them at the supermarket, but the superior, positively bursting-with-summer ones you’ll find at your farmer’s market. “Ugh, but do I really have to go to a farmer’s market?” If that’s you, listen up: yes you do. And I’m going to walk you through it, tell you what to buy, in order to make an incredible Summer Farmer’s Market Feast for six. Are you ready? Let’s do it.

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Sensational Summer Salads

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The farmer’s market can be an intimidating place, especially in summer when there’s just so much to choose from. Sometimes I get overwhelmed, buy a few peaches and tomatoes and leave quickly. Other times, I just buy everything in sight, a strategy that seems wasteful at first but which almost always pays off. When I come home with armfuls of bags and mountains of vegetables, I put them immediately to use and whatever I don’t use I pickle. It’s a win-win.

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Gone Fishing

Actually, to be more precise, I’ve gone crabbing…with Craig’s family up in the San Juan islands. (See this post from 2008 for reference.) My plan is to drink lots of wine, eat lots of crab, read lots of books, and to stay as far away from the internet as humanly possible. Look for me back here on Monday August 20th. At that point, I may actually have a copy of my cookbook in my hands! Big exciting things are happening this fall and I can’t wait to tell you all about them. As of this moment, though, consider this post my Out-Of-Office AutoReply.