In the kitchen, as in life, you sometimes come across something so good, that is so simple, you can’t believe that you haven’t been doing it forever slash didn’t invent it. I had one of those moments when my in laws came to visit and taught me the secret to insanely simple, off-the-charts delicious oven-roasted tomato sauce.
It may not come as a surprise to you that I come from a food family. That is, to be precise, a long lineage of people who love to cook, eat, and talk about cooking and eating. At 98-years-old, my Great Nana was probably the only person in her nursing home who actively critiqued the cuisine, convinced that the disproportionate amount of pasta clearly pointed to an Italian in the kitchen. Relishing with sighs and closed eyes the baked lobster and fish chowder we’d bring in, sweet little Harriet would scarf it down faster than a woman 70 years her junior and never get enough. This is the gene pool from whence my mom and I came. Continue reading Greeked Out Stuffed Peppers
No funny story or quippy remarks about this one folks. You don’t mess around with grilled corn. You just don’t.
Inspiration: none needed. Grilled corn speaks for itself.
Time commitment: T minus 20 minutes
- 4 ears sweet corn
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional herbification: Rosemary, thyme, or tarragon can be nice additions to the last step.