I had my first taste of authentic joloff rice in a West African restaurant many years ago and I’ve been trying to duplicate it ever since. My New Jersey-born mother made what she referred to as “red rice” when I was growing up which was probably an Americanized adaptation, although hers wasn’t quite as flavorful.
Since I live in a pretty small apartment, it takes a lot to get me to turn on the oven during a heat wave. But I often break that rule for fresh corn because it reaches its peak in early summer. The first time I had Mexican corn on the cob or “elote”, was at
My new-found love for avocados has me making fresh guacamole at least once a week, but I’ve been wanting to try something different. One hot summer morning, I found ripe avocados, tomatoes, and a few ears of fresh corn in the pantry and a recipe was born. I roasted two ears of corn in the
