First, we were reminiscing over cartons of fresh-picked berries. Now we're swooning over seasonal sweet corn custard. That a typically savory grain could be made into such a sweet-sounding dessert is not unusual. (After all, who hasn't -- knowingly or not -- indulged in a little high-fructose corn syrup?) But the fact that it was whipped into such a smooth, butter-colored custard is a rare treat, indeed.
This multiscoop serving was captured by Andrea from High/Low Food/Drink after a late-night run to pick up a pint from restaurateur Danny Meyer's iconic New York Shake Shack. Though Andrea admits the yellow kernels were added at home "for artistic effect" only, they pop beautifully against the blue bowl, making the sweets look all the sweeter.
How to pack nutrition and flavor into kids' school lunches and home meals.
Cookie jars might be cute but they don't keep cookies fresh, so slip a zipper-lock bag inside.
Corn fiends who hate the cob can pick up a "Corn Zipper," which works just like a veggie peeler.
Wine deets: Messina Hoff's 2006 Gewürztraminer is a top 10 BBQ wine, Texan wines get play at the DrinkLocalWine.com event, and wine courses and tastings will be held at the Texas Sommelier Conference.
If you find it hard to figure out how much a sauce has reduced, a clean metal ruler can come in handy.
Max's Wine Dive's best-selling Kobe Beef Burger has been named one of the 50 best burgers in Texas.
Farmer's market etiquette dictates not shucking that ear of corn to hunt for imperfections: Pulling off the husk quickens the loss of sweetness, and is, in one writer's opinion, rude to farmers.
Adding herbs to cocktails can perk up everything from whiskey to margaritas.
Forget lemonade stands: Two tykes make ice-cream treats to sell to neighborhood friends.
Good Stuff discovers tasty tortillas, a celebration for Olga's Kitchen, how to loosen caps with nutcrackers, and some delicious Fair Trade chocolate, vis-à-vis the Equal Exchange Chocolate Bar.
As summer kicks into high gear, roadside stands and greenmarkets are bustling with fresh produce.
Fresh herbs, cut just that morning, perfume the air: sultry thyme, sprightly parsley and rosemary for remembrance. Sweet onions tumble out of bushel baskets and into burlap bags. Piles of peppers fight for your attention in red, green, orange, yellow and even black. And who can resist fresh ears of satiny corn?
As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.
This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.
Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs. Photo: Rebecca Flint Marx
Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.
And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.
When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.
During the summer, meat gets all of the glory on the grill, but this photo, taken by Another Pint Please... at the Slashfood Flickr pool, makes a convincing case for the boundless charms of grilled corn. Few things match more beautifully with golden kernels and char marks -- slathered, of course, with a generous helping of rapidly melting butter.
Zucchini and corn quesadillas. Otherwise known as summer tucked into a couple of tortillas.
Created and snapped by Flickr's Ezra Pound Cake, they're a buoyant and appetizing reminder that making the most of seasonable vegetables need not be a fancy, expensive or time-consuming affair. Though its components are jewel-hued, the only lavishness to be found here is in the flavors -- where it belongs.
Great news! Here's a kitchen gadget everyone can afford. Your popcorn just got way more awesome.
The Nordic Ware Microwave Corn Popper comes highly recommended by my very practical friend Shannon, who reports that it's really fast, doesn't need oil, and is a snap to clean. Sounds good to me!
This thing is $8.99 from The Kitchen Store, and microwave and dishwasher safe. You just put in the corn, put it in the microwave, and perfect, fluffy popcorn comes out. It's a stroke of Nordic genius.
I only wish it were pretty, so I could pass it off as a holiday gift. Guess I'll just have to get one for myself!
Wines: Quinta Da Alorna Reserva 2006 Arinto/Chardonnay (Portugal), Domaines Mau Château Ducla 2005 (France), Gloria Colheita Seleccionada Tinto 2004 (Portugal), J. Lohr Los Osos 2006 Merlot (California), Pirramimma 2005 Petit Verdot (Australia)
Each day we bring you a tasty image culled from our Flickr pool. If you'd like to see your picture in this spot, just add it to the pool.
Last weekend, while I was at the farmers' market, I took a moment to stand by the corn and just inhale deeply. I love the smell of freshly picked corn, it is sweet, milky and clean. Grilling is one of my favorite ways to prepare corn, although I often do with the corn still in the husk so that it steams in its own moisture. However, I do love husking it and getting a good char on, like M P G has done here. She's got a great technique for grilling it on an electric stove, so that even those of us who don't have access to outdoor space can get that nutty flavor.
Gourmet's Barry Estabrook finds that the latest nutritional studies are at odds with what some manufacturers' campaigns might have us believe. The following is an excerpt of his findings published on Gourmet.com.
Nothing spoils a good marketing campaign as surely as solid, scientific facts. So I imagine the folks over at the Corn Refiners' Association-who have recently spent a fortune on PR and advertising to convince "moms and healthcare professionals" that high fructose corn syrup (HFCS) was no better or worse for us nutritionally than sweeteners such as table sugar and honey-were shocked when they opened the latest issue of the Journal of Nutrition.
It contains a paper by a group of researchers at the University of Texas who report that fructose, the primary sugar in HFCS (which finds its way into just about every non-diet soft drink sold), made subjects of a study fatter than glucose, another sugar.
"Our study shows for the first time the surprising speed with which humans make body fat from fructose," said Elizabeth Parks of the Southwestern Medical Center.
It also may explain why the current obesity epidemic in this country dates back to 1980, the year HFCS entered our diet. Starting from zero, Americans now gulp an average of 66 pounds of the stuff each year.
Grocery store bins are still overflowing with fresh sweet corn, its silky hair littering the tile floors like pine needles, so you might as well get as much as you can, while you can. The New York Times has a good story on stretching late summer corn, with an especially awesome-looking recipe for corn, basil and tomato chowder. This thick soup packs in the trifecta of summer flavors, made hearty with potatoes and a dollop of crème fraîche. And, best of all, soup's great for freezing, which means you can thaw a container-full any time during the winter for a burst of early September's golden goodness.
Great news! Here's a kitchen gadget everyone can afford. Your popcorn just got way more awesome.
Grocery store bins are still overflowing with fresh sweet corn, its silky hair littering the tile floors like pine needles, so you might as well get as much as you can, while you can. The New York Times has a good story on stretching late summer corn, with an especially awesome-looking recipe for 
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