Good morning! Today we have for you:
Screw it, I need corn
Hi, everyone! Mia here, filling in for Melissa Clark today. “Happy” Monday, as it were. I really do my best to enjoy winter. I do. I go ice skating and play with my dog in the snow. I cook sweet potatoes and cabbage and eat at least two clementines a day. I snuggle into big, oversize sweaters, knit with soft, sheepy wool and think about how uncomfortable it is to sweat through a T-shirt while waiting for the train in August. But, friends, I’m calling it. It’s Feb. 23, and I’m officially Tired of Winter. I’m making Melissa Clark’s five-star skillet chicken thighs with brown butter corn. You can make it with fresh or frozen corn; I’ll be using the peaches-and-cream kernels in my freezer. Torn basil and lime juice, along with corn, of course, make this dish feel fresh and summery, while nutty brown butter and woodsy thyme nod ever so slightly to the coziness we seek in winter. As Melissa notes, “Feel free to add other quick-cooking vegetables to the pan along with the corn. A handful of baby spinach, some slivered zucchini or any cubed ripe tomatoes wilting on your counter are especially welcome. Just add a little extra salt and lime juice to taste.” There are no big, farm-fresh, wilting tomatoes on my counter — patience, Mia — but I do have not-so-bad cherry tomatoes from the grocery store. Those, with the corn, will surely perk me up a bit. Featured Recipe Skillet Chicken Thighs With Brown Butter CornWinter produce, summer feelsSheet-pan chicken with black beans and squash: This new dish from Ali Slagle roasts the aforementioned ingredients with red onion slices, chili powder and cumin. Served with sour cream and lime wedges, it’s the sort of combination I want piled into a tortilla. Add a Topo Chico or a margarita and I could maybe trick myself into thinking it’s not freezing outside. Roasted tomato and onion frittata: Tense winter tomatoes need a little coaxing to let their full flavor shine, and that’s exactly what Ashley Lonsdale does for this robust frittata. Sliced tomatoes and onions are roasted before being folded into an egg mix made sharp with shredded Cheddar, Dijon mustard and Greek yogurt. This would be a fantastic dinner, brunch or — between two slices of sandwich bread — a pretty great desk lunch. Roasted cabbage salad with spicy lime dressing: Even though winter is citrus season, limes always say summer to me. (I blame those beachy Corona commercials.) Tender, leafy herbs like cilantro and mint certainly feel summery, and they provide a contrast to the hearty roasted cabbage, tempeh and peanuts in this bright salad from Kristina Felix.
And before you goThe closing ceremony for the 2026 Winter Olympics was yesterday. Congratulations to all those magnificent athletes and their families! While I’d be hard-pressed to name a favorite moment, I can say that I openly wept when the Italian figure skaters realized they would medal in the team event, and again when Riku Miura and Ryuichi Kihara of Japan absolutely nailed their free skate. Oh, and when Alysa Liu flipped her ponytail. (I love figure skating.) Here’s a collection of incredible photographs from the Olympics, and here’s to sailing through this week with even a fraction of the grace, skill and fortitude shown here. Thanks for reading!
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