Not to Brag, but I Always Pick the Best Corn. Here’s How I Do It. — Tips from The Kitchn

(Image credit: Emma Christensen)

I have a peculiar problem: I'm frequently stopped in the grocery store for advice about picking produce. This phenomenon is not stopped by the two whining kids in my cart or the sometimes-harried expression on my face when I'm running into the store for a last-minute ingredient. But I've always got an answer ready since the same advice applies to many fruit and vegetables: It should feel heavy for its size, inspect for dry or soft spots, and give it a smell.

When it comes to corn-selecting advice, I've got a lot to say. Sure, I have a very strong opinion about how you should be choosing corn at the supermarket, but then I've also never picked a bad ear in my life.


Your Tomato Bucket List: 10 Ways to Eat a Summer Tomato — Tips from The Kitchn

I avoid mealy tomatoes from the grocery store all year long in anticipation of the summer and the sweetest tomatoes that come with it. Once they hit, in all their shapes, sizes, and colors, I can hardly get enough. Quickly a bucket list of sorts ensues, to ensure I consume them in all the very best ways before the last one lingers at the farmers market at the end of the season.

In no particular order, here is this important list — I highly encourage you to start at the top and work your way through to guarantee you eat up as many summer tomatoes as possible this year.


Sour Cherries Are the Rare and Beloved Fruit of Summer. Here’s Where to Find Them. — Cherry Checklist

(Image credit: Emoke Szabo/Stocksy)

Sour cherries are one of my most eagerly awaited fresh fruits of the summer. Thin-skinned and tart, they aren't really best for eating out of hand. We who love them use them as creatively and quickly as we can, putting their bright, acidic hit to good use in jams, cakes, pies, cocktails, and even in the occasional savory dish. Picture your classic cherry pie, bright-red and glowing with orbs of juicy fruit. Well, you've just pictured sour cherries.


Julia Child Wants You to Bake Your Cucumbers — Tips from The Kitchn

It's smart to listen to Julia Child. If she tells you the best way to poach an egg is to poke a hole in its shell, do it and know you'll achieve poached egg perfection. If she says to use more butter, do so with reckless abandon and don't regret it. And if she tells you to bake your cucumbers, it'd be wise to listen, right? It does sound a bit strange, but trust in Julia and she won't let you down. Baked cucumbers are actually amazing.


Why Are Some Cucumbers at the Grocery Store Wrapped in Plastic? — Ingredient Intelligence

In the produce section of my grocery store, right above the big bin of work-a-day, slicing cucumbers, there sits another section of cucumbers snuggly blanketed in plastic wrap. I'm certain there's a similar setup in your local grocery store, and I have no doubt that the same question that has crossed my mind has also crossed yours: Why are some cucumbers wrapped in plastic? It's time to finally put your curiosity to rest, because I have the answer for you.


5 Iced Coffee Upgrades That Make It Even Easier to Get Your Caffeine Fix — Recipe Templates from The Kitchn

(Image credit: Jerrelle Guy)

Some may argue that iced coffee is such a perfect warm-weather drink, so why not just leave well and good alone? You see, I don't agree because it's a perfect template for experimentation. Coffee works well with so many other flavors that riffing on the beverage is not only fun, but it also turns out to be seriously successful. If you thought regular iced coffee was great, just wait until you give one (or all) of these twists a try.


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