"When I was a kid, corn was often served with the turkey dinner in our house," says Jim Fobel, cookbook author. "Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I've used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving."
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Just like the state fair, minus the crowds.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Easy to make, impossible to stop eating.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.