Need some ideas?
—become fewer and fewer. With the last of the bounty said friends bequeath me, I love to make Andy Baraghani’s Creamy Corn and Clam Chowder With Crispy Chorizo. It’s delicious and all the more so when you realize the creaminess comes from puréed corn, not dairy. And ooh, that crispy chorizo.
I have a bunch of cilantro in my fridge in desperate need of attention, and I’m excited to pair it with umami-packed fish sauce, acidic lime juice, and the freshest summer veggies. Fried shallots bring the crunch factor—a salad nonnegotiable, IMO.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna SemanI've been meaning to make this upgraded lemonade since running across it in our archives a few months ago.
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