Good morning! Today we have for you:
Quesadillas that cosplay as elotes
I like to think that I don’t feel too much FOMO — the fear of missing out — but a recent trip to the market has me questioning that. There were boxes and boxes of eggplants, peppers, zucchini, tomatoes and corn, all of them shouting at me: Buy me! I won’t be here much longer! Apparently I’ve developed some immunity to gorgeous vacation photos and party pics, but not to the use-me-or-lose-me siren song of end-of-summer produce. So buy them I did. The first four went into a giant batch of Melissa Clark’s ratatouille, and the corn is earmarked (ha) for Kayla Hoang’s corn quesadillas. “Loosely inspired by the flavors of elotes and esquites,” Kayla writes, “these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals.” Fresh corn kernels are sautéed with scallions, poblano and jalapeño chiles, then combined into a creamy mix with cumin, lime, sour cream, mayonnaise and cheese; this mixture can keep in the fridge for up to three days, so that you’re prepped for quesadillas on demand. Optional chipotle chile powder adds a smoky kick, and, because I also can’t pass up any opportunity to make things spicy, I might swap in pepper Jack for the Monterey Jack. Featured Recipe Corn QuesadillasToday’s specialsHerby skillet chicken with greens: I have a deep appreciation for mix-and-match skillet dinners like this one from Melissa Clark, in which both the leafy greens and herb elements are open-ended. That way, you can tailor the dish to your house favorites and what’s in the crisper. For me, that’s a bunch of rainbow chard and a handful of tender cilantro. Sheet-pan fish with chard and spicy red-pepper relish: Speaking of chard — my husband made this Yewande Komolafe dish the other night, and we both marveled at how delicious chard is when roasted. The exposed parts of the leaves get brittle and crisp, while other parts remain soft and silky. If you don’t like things spicy, you could halve the amount of habanero in the relish, or skip it entirely. Olive-oil and chile fried eggs: If you know how to make a good fried egg, not only do you know how to make a quick and satisfying breakfast or lunch, you know how to make the perfect topper to slide over grain bowls, pasta, beans, roasted vegetables … I could go on. These lacy-edged eggs in scarlet, garlicky oil from Andy Baraghani are very good fried eggs, and they are the fried eggs I will be making from here on out. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goNicola Lamb’s cherry karpatka is, admittedly, a bit of a project. It was also the recipient of the most “ohhs" and “ahs” I can remember in a recent team meeting, when food writers, editors and reporters all collectively lost their minds over mere images and descriptions of this Polish dessert. (I’d imagine eating it is even better.) Click here or on the image below to watch this karpatka come together:
Thanks for reading!
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