Three ways to cook corn-on-the-cob in three minutes

August 20, 2017

I love corn on the cob. Fresh corn really caps off the feeling of summer. Years ago, I only ever prepared corn on the cob in one way: husked and boiled on the stove for 3-5 minutes. But I have since learned that there are numerous ways to cook corn, all resulting in delicious corn-iness. Here are three ways to cook corn on the cob that take roughly three minutes (or maybe 3-5 minutes).

Shuck, Boil and Eat

This is the way I used to prepare corn..

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Three chilled soups (that aren’t gazpacho)

August 15, 2017

Here’s the thing: I love soup. Nothing beats a warm and hearty bowl of soup on a crisp winter day. However, with temperatures getting up in the 90s, summer isn’t exactly the perfect time to sit down to a steaming bowl of butternut soup. Luckily, if like me, you’re desperate to fill that soup-shaped hole in your heart this summer, there are plenty of chilled options that offer all the taste and texture of hot soup, minus the heat. Here are three..

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A beginners guide to coffee: Monsoon Malabar

August 15, 2017

This week, rather than focusing on a specific bean, we are instead going to look at one of the more fascinating harvesting processes around: Monsoon Malabar. This unique process is found only in the Malabar coast in India, and it involves exposing the harvested beans to the full force of the region's seasonal monsoon weather. This process results in a coffee that tastes unlike any other.

Origins

 

 

Like most tales surrounding the origins of..

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A beginners guide to Mourvèdre wine

August 15, 2017

Possibly one of the greatest byproducts of the increase in wine appreciation amongst the general public is that previously obscure and under-appreciated vintages have found a new, enthusiastic audience. Case in point: Spanish Mourvèdre. This intense full bodied tipple is a wonderfully flavourful wine that shares many characteristics with Cabernet Sauvignon and Syrah.

 

While pure Mourvèdre is fairly unknown, the grape itself is a fairly common..

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A beginners guide to coffee: Tanzania peaberry

August 12, 2017

After spending some time in the lush slopes of the Mauna Loa, we’re heading back to Africa, the birthplace of coffee, to look at one of the more unique and unusual beans out there: Tanzanian Peaberry.

For whatever reason, Tanzanian coffee is pretty much always associated with peaberry coffee beans despite the fact that these beans can and do grow in many regions around the world. Regardless, any coffee fan should try peaberry beans at least..

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Three unusual ways to use avocado in the kitchen

August 12, 2017

Confession time: I used to hate avocados. I hated their texture and their taste and the idea of eating one filled me with revulsion. I’m happy to report, however, that I have seen the error of my ways; now I simple cannot get enough of this most wondrous of fruits!

In the interest of finding as many options as possible to enjoy avocados, I set out to explore some of the more unusual ways to incorporate and cook avocados. Here’s what I found.

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A beginners guide to Zweigelt wine

August 12, 2017

Today we’re heading away from the Mediterranean (only slightly) to look at one of the best summer wines around: Zweigelt. This Austrian wine is a far cry from the usual Pinot Noirs and Merlots and offers a unique and refreshing taste profile.

 

Zweigelt wine was first developed in 1922 by Austrian biologist Fritz Zweigelt when he crossed St. Laurent and Blaufränkisch grapes. Since then, Zweigelt has gone on to become the most widely grown..

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A beginners guide to coffee: roasts

August 12, 2017

Regardless of whether it’s high-end, single origin or a simple cup of Folgers, the roast is the possibly the most important contributor to the overall flavor of a cup of coffee. The amount of time a bean is roasted influences the taste, aroma, body, and acidity of the resulting drink. Therefore, if you’re hoping to really get the most out of your coffee, it’s important to understand the difference between the various roasts and how they affect..

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Why you'll never regret having a package of puff pastry in your freezer

August 12, 2017

When I'm entertaining, I often mix homemade with store-bought — it saves time and allows me to make "homemade" items I wouldn't attempt without having a place to start. Puff pastry is one of those ingredients I try to keep in my freezer at all times. It can be savory or sweet, used for breakfast or dessert, and lends a flair of sophistication to even the simplest ingredients. As a side note, Serious Eats taste-tested frozen puff pastry a few..

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Six peachy recipes

August 12, 2017

Peaches ripened in the South months ago, but here in the north country we're just getting our peach on. If you love fresh peaches and want to do more than just eat them off the tree, here are six quick, delicious recipes to try. We've got you covered for breakfast, lunch, dinner, and dessert. Enjoy!

Peach Butter from Two Peas and Their Pod

I love making fresh fruit spreads (like my rhubarb-strawberry compote) that I can use on everything from..

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