How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course!
I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential. This easy technique is called spatchcocking or butterflying. I almost always do chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens.