Sweet corn comes in an array of yellows and whites. There are ears that are full of white kernels, yellow kernels, or both yellow and white. The open-pollinated varieties begin to lose sweetness, converting sugar to starch from the moment they are picked. Modern hybrids have been bred to keep their sweetness for a few days, but some argue that these varieties are too sweet and lack “corn flavor.” What better way to decide than by experimenting with a few varieties to discover your own favorites? No matter the variety, corn is still best eaten fresh, the day it’s picked. Look at the cut end to gauge the freshness. Select ears that are plump, juicy, and bright in color, with a fresh cut. The brown silk may look a little sticky on a very fresh ear of corn. Don’t be put off if there is a worm at the tip—not that one wishes for a worm, but its presence is a healthy sign that the farmer is not using pesticides. If you can’t eat it immediately, store corn in the refrigerator, unhusked. Shuck corn right before you cook it, removing the husk and all the silk. If there has been a worm visitor, slice off the evidence; no harm has been done to the rest of the ear. To remove the kernels from the cob, hold onto the stem end, pointing the tip of the ear down, and run your knife down the cob, cutting off the kernels. The trick is to gauge the right depth at which to cut—not so deep as to take some of the cob with the kernel, but not so shallow that too much of the kernel is left behind. It is less messy if you tip your ear into a roasting pan to catch all the kernels as they are shaved off. If you wish, rub the cob with the back of the knife to remove all the corn milk from the kernel bits left behind.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.