Pasta is always a conundrum as a side dish. I want to pencil it into my weekly meal plan, but then I blank on how to sauce it: Cream? So fattening for a weeknight. Tomato? Good, but it gets old. Lots of cheese? Heavy again.
If there were a signature summer dish of my childhood, it was corn on the cob. Sweet, tender and juicy. Is there anything better? My father loved it. Still does, though he doesn’t eat a half-dozen ears in a sitting, as he once did.
Blueberries are everywhere right now, in cocktails and milkshakes, salads and pies, tarts and cheesecakes. I was back in my home state of Missouri earlier this month, where my mom made this almost no-bake cheesecake that was one of the signature desserts of our family friend Jessilyn Akin, who died in February at the age of 86.
In these United States of America, the hamburger is close to an unalienable right. That the burger should be made with 100 percent beef, and the bigger, the better, are truths many hold to be self-evident, especially fast-food advertising agencies.