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
This vegan variation on pesto joined my recipe rotation out of necessity. Given how labor-intensive gnocchi is (to a pasta-making novice such as myself), I figured a no-cook make-ahead sauce would be a great timesaver. But my ricotta basil gnocchi shares two key ingredients with my original pesto recipe—fresh basil leaves and parmesan cheese—and I
