Adventures in Doughnutland.
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
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Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
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We fire up the egg and throw on the corn. When the first side is good and charred we flip it and char the other side. We remove the corn from the grill and when it is still hot but manageable we rip off the husks and put the cobs on a plate. We cover the corn with a cotton towel and bring the plate to the table. We have plenty of cold butter and salt on hand. And extra napkins.
Years Past
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