It’s too bad so many cooks, when presented with a basket of beautifully fresh and local corn, strip off those husks and toss them. That’s a lot of flavor headed for the compost pile or, worse, the trash. I got the idea to use the husks to make corn broth from Vitaly Paley of Paley’s Place in Portland, Oregon, as mentioned in The Flavor Bible by Karen Page and Andrew Dornenburg. I was already using the cobs, so I threw the husks in the pot along with the silks, too, to get as much corn flavor as possible. This broth is best made in the very height of local corn season and won’t be as vibrant with supermarket corn. Once you have the broth on hand, use it as the base for soups, especially as a stand-in for chicken broth in Corn Risotto with Roasted Cherry Tomatoes (page 135) and add it in increments to sauces for a boost of summer flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.