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5 Wines to Go with Your Best Corn Recipes

5 Wines to Go with Your Best Corn Recipes

Let's end summer with 5 exciting corn recipes

There are few foods that seem to be able to capture the imagination of so many people. While the fringe element obsesses over things like ramps and fiddleheads, I think it's safe to say that much if not most of the country looks forward to enjoying fresh corn and cherries when each are in season.

I do like to cook with cherries, but the truth is they are rarely better than eaten on their own, crisp and chilled in the dwindling light of a summer's eve. With corn on the other hand, an occasional fresh picked ear eaten raw can be attractive, but it truly finds its glory cooked, and presented in simple but innovative style. So here are five great corn recipes with which to tackle the season's abundance. Don't dawdle, though, sumer, just like the corn season, is quickly coming to a close, leaving both as mere memories to keep us going through the coming cooler months.

Click here for five corn recipes with wine pairings.

— Gregory Dal Piaz, Snooth


The Spruce / Diana Rattray

Stoneground cornmeal and coarser grits or polenta are added to the batter for this delicious and rich southern spoonbread with polenta or grits recipe. Beaten egg whites give this spoonbread a light, souffle-like appearance right out of the oven.


Recipe Summary

  • 2 (10 ounce) packages frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • ¼ cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.


5 Favorite Recipes: Great Ideas for the Grill Beyond Steak and Burgers

After months of lockdown, we spent as much of summer outside as possible, cooking and eating there as well. Those fortunate enough to have a place to grill have, by now, made burgers and hot dogs every way possible, perfected their steaks and run through all their other summer family favorites. But it’s not time to pack up the charcoal and put away the tongs yet. Keep the grilling going as long as possible with these tasty dishes that make the most of late-season produce while being substantial enough to carry into cooler fall weather. Here, five top chefs and food experts share favorite backyard barbecue recipes for lamb, chicken, pork chops, ribs and even a grilled cheese appetizer. (No, not the sandwich.)

And for more great grilling ideas, check out our 5 Favorite Recipes: Sophisticated Fish on the Grill.

Lamb Shoulder Blade Chops with Mint-Gremolata Butter, and Charred Corn with Compound Cream Cheese

For home cooks who normally stay in their comfort zone of steaks or burgers on the grill, barbecue evangelist Joe Carroll, who runs Brooklyn’s Fette Sau and St. Anselm, encourages experimentation with lamb for something different but just as delicious. “The shoulder blade chops are great,” he says. “They’re inexpensive, and they’re super flavorful.”

For a crowd-pleasing side dish, Carroll—also author of Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling—suggests grilled, rather than steamed, corn. He prefers his cobs extra-charred, which gives the kernels a smoky, nutty flavor. As a twist on spreading compound butter over the warm corn, he makes a stickier compound cream cheese. To finish, he suggests a tangy, za’atar spice blend (or substitute smoked paprika) to create a Middle Eastern alternative to the popular Mexican-style corn. An adventurous and knowledgeable wine drinker (St. Anselm holds a Wine Spectator Award of Excellence for its list), Carroll proposes an approachable, gulp-able Beaujolais as ideal for a don’t-want-to-think-too-much barbecue setting.

José Andrés' Whole Grilled Chicken with Potato Purée and Tomato Salad

This dinner is a favorite of José Andrés’ from the menu at Bazaar Meat, his Best of Award of Excellence–winning chophouse in the Sahara Las Vegas hotel. "It's simple to make at home and uses very few ingredients, but it is an incredible late-summer meal," he says. "The sweetness and acidity of the tomatoes work really well with the richness of the potatoes. The smoky grilled flavor and the crispy skin of the chicken are hearty and delicious."

Here, Andrés spatchcocks a whole chicken—removing the backbone and breastbone so it can be flattened for more even, efficient cooking—then rubs it in herbs and marinates it overnight. He lets the pure, ripe flavors of late-season tomatoes shine with only a simple dressing of onions, scallions, oil and vinegar. The potatoes, done in the decadently creamy style made famous by French chef Joël Robuchon, are almost equal parts butter and potato. For the pairing, Andrés turns to a Spanish red on the lighter side, a Mencía from Bierzo. "The bright red fruit of the wine complements the sweetness from the tomatoes," Andrés says, and its mellow tannins and crisp acidity accentuate the charry notes of the chicken, cutting through the rich potatoes.

Grilled Heritage Pork Chop with Peach Mostarda and Spaetzle

In Southern California, it’s almost always grilling season. Chef Neal Fraser, whose flagship Redbird restaurant in Los Angeles holds a Best of Award of Excellence, shares a recipe that he has adapted for home cooking and entertaining: bone-in pork chops slathered in his take on barbecue sauce, one showcasing the multicultural influences of Angeleno cuisine. He combines Calabrian chiles, maple syrup, fish sauce and Sherry vinegar to achieve a sweet, sugary and salty flavor profile.

For the pork, Fraser turns to the Red Wattle breed check local butcher shops or farmers markets for similar heritage breeds, as they have more flavor and fat than typical supermarket pork, and the meat won’t dry out on the grill. He rounds out the dish with a quick-cooking spaetzle—ideal for soaking up the sauce and juices—and, when stone fruit is in season, a peach mostarda, made simply with a green peach, Dijon mustard and sugar. If you want a green vegetable as a side, Fraser adds some braised Swiss chard. For a wine pairing, you can go either white or red: A fruity Riesling highlights the maple syrup in the glaze, while a Syrah with moderate tannins and savory smoked flavors will mirror the grilled pork.

Provoleta with Charred Tomatoes

What Americans think of as grilled cheese usually isn't actually grilled, but elsewhere around the world, you’ll find plenty of examples of throwing a hardy block of cheese on the barbie to undergo a magical transformation: deliciously caramelized and crunchy on the outside, with comforting ooze on the inside. In Argentina, a traditional asado (barbecue) always starts off with a grilled cheese, provoleta, a twist on the cuisine of the country’s Italian immigrants. In its simplest incarnation, it's a chunk of aged provolone grilled and sprinkled with hot chile flakes and dried oregano.

This version of a marinated, grilled provoleta-style appetizer from cheese columnist David Gibbons is inspired by globe-trotting Patagonian chef Francis Mallmann, an expert on all methods of open-fire cooking in his cookbooks and dining venues, including Restaurante 1884 in Mendoza. You can try this with a medley of different types of cheeses—Cotija or Vella Dry Jack, Halloumi and Yanni—with varied melting properties, providing intriguing comparisons and contrasts. Buen provecho!

Slow-Cooked Beef Ribs with Rosemary Citrus Glaze

For a meal that lets you do much of the prep work ahead of time, chef Morgan Mueller, of the Butcher's Table in Seattle, turns to slow-cooked beef (or pork) ribs that are started in the oven. "For the ribs, the most important thing is to do the work the night before," says Mueller, whose modern steak house holds a Best of Award of Excellence. "We clean the ribs the night before, we season the ribs the night before, and we even go as far as wrapping them in tinfoil the night before. And then that way, when you wake up in the morning, you can just turn your oven on and pop them in. You don't have to really do a whole lot of fussing the day of your event."

These ribs are rubbed with the restaurant's all-purpose seasoning blend (you can use your favorite store-bought mix), fennel seeds, black pepper and cayenne. They are then roasted with rosemary sprigs and lemon slices the drippings are mixed with balsamic vinegar to create the savory-sweet glaze, applied right before grilling. (In the height of summer, Mueller also serves a stone-fruit salad with prosciutto and cheese tuck this recipe away for next season if you can't get great-quality fruit now, or riff off it with whatever is in season in your area.) A Northern Rhône Syrah, such as one from the St.-Joseph appellation, is a natural pairing with beef. A young wine will show a juicy, fruity character, while one with a little age will have a gamy side. Either way, the Syrah’s ample acidity and rich tannins will work nicely to balance the fatty beef ribs.


Tyreek's Crab Boil - Queer Eye Season 5, Episode 4

Queer Eye episode 4 saw The Fab Five meet Tyreek. Finding himself homeless while growing up, Tyreek didn't have the childhood he wanted. However, he did have good memories of eating crab boil as a kid. Antoni taught him how to create a simple crab boil dish with sausage in order to ensure it's a filling meal for him and all his friends.

  • 8 links Andouille sausage
  • 8 baby red potatoes
  • 2 corn cobs
  • 4 onions
  • 60g Old Bay spice
  • 2 glasses pale ale
  • 470ml water
  • 4 whole crabs
  1. First, cut Andouille sausage into thin slices and place directly on the pan to fry.
  2. Then, chuck the corn.
  3. To a large pot, add two cups of water, add two glasses of alcohol such as pale ale.
  4. Add onion to the pot and then generously season with Old Bay, then add the crab, corn, and baby red potatoes.
  5. Let everything boil for around 20-30 minutes until the crab meat is flaky.

26 Ways To Add Black Beans To Everything

A can of black beans is one of those foods that always seems to be lurking in the back of your pantry. If you need a new and improved way to use it up, try these black bean soups, bowls, dips, and bakes. There's something for every meal, from breakfast to dessert. Get ready to up your protein game! And for even more healthy meals, try these easy lunch ideas.

Unsure how to best prepare black beans from scratch? Look no further! Here's a primer to get you started.

You won't believe how fresh this tastes.

These are terrific and come together in a fraction of the time!

Who said chili has to have meat anyways?

They're even better dipped in guac.

Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.


5 Wines to Go with Your Best Corn Recipes - Recipes

Wow your family with a unique twist on a simple holiday classic. Combine Jimmy Dean ® Sage Pork Sausage with cornbread, celery and a blend of seasonings for a new tasty go-to stuffing recipe.

Sage Sausage Stuffing

Nothing brings the family together like our Sage Sausage Stuffing. This combination of fresh vegetables, herbs and our Jimmy Dean ® Sage Pork Sausage Roll will make this side dish a holiday staple!

Spaghetti Squash Boats

Get a boat-load of flavor served in, well, a boat. Enjoy Jimmy Dean ® Premium Pork Sausage, baby spinach and spaghetti squash in your new fall favorite.

Taco Bake

Jimmy Dean ® turns this simple dish into a dinnertime favorite! This delicious Mexican casserole layered with tortilla chips, Jimmy Dean ® Pork Sausage, tomatoes and kidney beans will spice up any dinner.

Hearty Sausage Mini Quiche

Bring the whole family to the table with these hearty mini quiches made with savory Jimmy Dean ® Pork Sausage, veggies and Cheddar cheese.

Sausage, Mushroom and Cranberry Tart

Bake eggs, cheese, mushrooms, cranberries and Jimmy Dean ® Pork Sausage in a fluted tart pan for a dinner as delicious as it looks!

Sausage Stars

Red bell pepper, cheddar cheese and Jimmy Dean ® Hot Pork Sausage baked in a flaky wonton wrapper will make you the star of the party.

Chunky Fiesta Sausage Dip

Looking for a great game day snack? Start with Jimmy Dean ® Pork Sausage, then add cream cheese, onions, peppers, tomatoes and cilantro for a flavorful, easy-to-make dip.

Maple Sausage Apple Cheese Balls

Try this savory mix of Jimmy Dean ® Maple Pork Sausage, Granny Smith apples, and cheddar cheese to wow guests at your next dinner party.

Jalapeño Popper Dip with Bread Ring

Keep the home team satisfied with this spicy Sausage Jalapeño Popper Dip recipe. The Jimmy Dean ® Premium Hot Pork Sausage and melted cheese won't last all game.

Sausage Bolognese

Spice up your pasta sauce with Jimmy Dean ® Pork Sausage for smiles all around the dinner table.

Becky's Two Meat Chili With Sausage

Becky’s Two-Meat Chili with Sausage was passed down to her by the best chef she knows — her mother. Make a hot pot and warm up with this delicious meal.

Jennifer's Sausage Kale Stew

This hearty recipe is something the whole family can chip in to create. Get the kids to make the meatballs out of Jimmy Dean ® Fresh Pork Sausage while you chop the veggies.

Three Pepper Sausage Corn Cakes

These tasty Jimmy Dean ® Pork Sausage and pepper corn cakes are bursting with flavor! They’re sure to spice up any occasion.

Amanda's Sausage Mac & Cheese

This delicious recipe is perfect for the discerning mac and cheese fanatics in your family.

Cheesy Sausage Spread

Try cocktail rye bread topped with a delicious blend of Jimmy Dean ® Pork Sausage, roasted red peppers and cheese for a flavorful appetizer your guests will love.

Banh Mi Sausage Burgers

This is one of the best taste combinations you'll experience from the grill this season. Crisping the Jimmy Dean ® Premium Pork Sausage will have your taste buds wanting more.

Hot Style Sausage Lasagna

Heat up your weeknight dinner with Jimmy Dean ® Hot Pork Sausage, gooey cheese and zesty tomato sauce nestled under layers of lasagna noodles.

Maria's Baked Gnocchi with Sausage, Kale and Pesto

Feeding a husband and two hungry boys can be tricky. But Maria’s Baked Gnocchi with Sausage, Kale and Pesto is always a home run!

Sausage Stuffed Pasta Shells

Bring everyone to the table with tender pasta shells stuffed with Jimmy Dean ® Pork Sausage, onions, peppers, herbs and spices.


Sweetcorn recipes

Serve as a whole cob or as individual, vibrant kernels.

Yakitori corn pops

Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce

Sweetcorn salsa

This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta

Spicy corn, black bean & feta salad

An exciting main-course salad, packed with interesting flavours and textures and a hit of spice

Cheesy bean & sweetcorn cakes with quick salsa

Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant Mexican dish with a difference

Sweetcorn pancakes

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Corn & green bean cakes with avocado & chilli jam

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Mexican corn on the cob

Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter

Corn chowder with garlic croûtons

Warming, tasty, filling - just ideal when friends or family pop round unannounced

Simple creamed corn

Take whole cobs of sweetcorn, slice off the delicious yellow kernels and cook with butter, onion and nutmeg

Sweetcorn & smoked haddock chowder

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Easy vegan burgers

Make vegan burgers with polenta and spice with cumin, chilli and coriander. Cook in the oven or on the barbecue and serve with a plant-based salsa


75 Delicious Heart-Healthy Recipes to Make Tonight for Dinner

These heart-friendly meals are so tasty they make staying healthy easy.

According to the Centers for Disease Control and Prevention, heart disease is the leading cause of death in the U.S., which means that focusing on your heart health is essential to living a longer, healthier life. There are various ways to improve your heart health, like reducing stress, getting more sleep, and exercising. Nutrition also plays a key role in keeping your heart healthy. Unfortunately, people often equate heart-healthy recipes with boring, bland meals. But there are plenty of foods and recipes that are as delicious as they are beneficial for your ticker!

The big thing to remember is that there's no one "right" way to eat for heart health, according to Rachael Hartley, RD.
So "instead of stressing over individual foods, think about the big picture of your eating pattern." "Think of ways to choose more heart-healthy fats, like olive oil, nuts and seeds, and avocado, eat fatty fish more often, increase intake of whole grains and other high fiber carbohydrate foods, and eat more fruits and veggies," Hartley tells Woman's Day.

These heart-healthy recipes include everything from fish-forward dishes to colorful vegetable combinations to simple salads. And don't worry, most of them look like they took much more time and effort to make than they actually do &mdash you don't have to be a pro in the kitchen to indulge in these heart-friendly meals. And once you've enjoyed all of these heart-healthy recipes, try out some healthy dinner ideas that your whole family will love.


Apple Pie Moonshine Recipe

Apple pie moonshine is an old favorite. Its sweet, pleasantly spiced apple flavor takes the edge off of especially strong moonshine, and makes it more enjoyable for people who can’t handle the kick and flavor of straight-up shine. Once you’ve tried apple pie moonshine, you’ll want to have some on hand all year long, but it’s especially good during the fall when fresh apple cider is on store shelves. Apple pie moonshine keeps very well due to the high alcohol content, and the flavor improves with age, so don’t be afraid to make a big batch since there’s no chance of it going to waste.

The Ingredients

These are the ingredients and equipment that you need in order to make 12 quarts of apple pie moonshine.

* 12 quart-sized mason jars with bands and lids

* 2 teaspoons of grated nutmeg

* 350ml of Everclear (or high-proof vodka), or about 1/2 of a fifth

There are two stages to making apple pie moonshine. The first step involves make a flavorful base out of apple cider, apple juice, sugar and spices. The alcohol is added to this flavor base in the second step, and then the moonshine is put into jars for storage. This recipe is split up into two steps in order to avoid heating high-proof alcohol on the stovetop, which can cause a fire and reduce the alcohol content of the finished product. It’s an easy recipe as long as you follow the directions carefully, and the moonshine that it makes can’t be beat.

First, add the following ingredients to your cooking pot and bring them to a boil:

* Cinnamon, clove and nutmeg

After the cider and juice mixture boils, turn off the heat and cover the cooking pot with a lid. Allow the mixture to sit, covered, until it comes back to room temperature. Once the cider and juice mixture has cooled, you can add the alcohol and stir for a moment in order to mix the alcohol well. Then use a ladle to carefully fill each mason jar 3/4 full with the apple cider moonshine and put on the lid. Optionally, you can add one cinnamon stick and one clove to each jar before storing them in order to increase the flavor of the spices over time. After 6 weeks of aging, your moonshine will taste exactly like apple pie.

For best results, you’ll want to store your moonshine in a cool, dark space for at least 2 weeks before drinking. This method of storage helps to age the moonshine and mellow the flavors, taking the edge off of the spices and letting everything meld into tasting like a delicious apple pie. After you’re happy with the taste of your apple pie moonshine, you can move it to the refrigerator in order to slow down the aging process. It can also be stored indefinitely in the freezer, although depending on the alcohol content it may freeze solid. As long as the air space in each jar is large enough, freezing isn’t an issue. But if the contents are too cramped then it’s possible to crack a jar during freezing. Refrigeration is the recommended method for long-term storage, but it’s not necessary as the alcohol content of the moonshine will stop it from spoiling.