As a New Englander, chowder runs thick in my blood. Besides eating it straight off the cob, there's no better way to enjoy summer corn in all its sweet glory than in a sweet, rich, and creamy bowl of chowder. Want to know the secret to great corn chowder? Great corn. It's as simple as that.
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The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
When it comes to ratatouille, there's no real agreement on even exactly what it should be, never mind how to make it. This version is based off a Julia Child and Joël Robuchon technique that has you cook the eggplant, zucchini, squash and tomatoes separately to produce the brightest, most summer flavors for the dish.