A roasty grilled head of cauliflower gets the Mexican street corn treatment in this fun recipe idea from Alex Province. It’s the sauce that makes it!
Sauces
Delicata Squash Fries with Awesome Sauce
Delicata squash skin is edible and it roasts fairly quickly. The squash is simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over.
Made in CT: Merlo’s Cocktail Sauce
Our taste test panel found Merlo’s Cocktail Sauce to be—as the bottle claims—rich and tangy. Faith imagines using it with seafood, of course, but also in scrambled eggs and in Bloody Marys.
Lidia Bastianich’s Rigatoni with Italian American Meat Sauce
This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.
Nigella Lawson’s Spicy Mint Lamb Chops with a Preserved Lemon and Mint Sauce
You do need to marinate the lamb for 30 minutes or so, but you can pour yourself a glass of wine, sit back and enjoy it, then whizz up the mint sauce in the meantime.
