In early June, I debuted a new concept for sharing recipes that feature seasonal ingredients, and how each one might be made the star of a recipe from the culinary perspectives of a chef, a baker, a barista, and a mixologist/bartender.

Sweet corn is at its peak, the farm stands are piled high with freshly picked stalks, fall festivals abound with corn fritters, roasted corn, corn bread, chowder and even sweet corn ice cream, therefore it is the star of this column.

Seeing farmers harvesting their fields and observing the abundance of corn reminds me that we are soon going to say goodbye to the sunny days of summer. With this in mind, I stopped at a roadside farm stand, you know, those with tattered wooden, bushel baskets alongside large, mesh bags filled with dozens of ears and handwritt

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