Corn season - it's officially on! It's the season to eat outside. It's the season to eat with your hands - especially corn on the cob. What follows here is a round-up of corn-centric ideas to inspire you this summer - mix of flavors and cooking techniques.
This is how to make ghee. It's wonderful and simple! If you want to make homemade ghee from good butter every few weeks, you're in the right place. It's a process I enjoy, and it yields one of my favorite cooking mediums. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point.
A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives.