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In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
www.allrecipes.com
This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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These crunchy, chocolaty peanut butter balls are filled with oats, flax seeds, hemp seeds, and are sweetened with a bit of agave nectar. Perfect as a quick energy snack.
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Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
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Still great after all these years! Chex® party mix has been a party staple for 50 years.
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Maraschino cherries are wrapped in sugar then dipped in chocolate-flavored confectioners' coating and chilled.