CookingfromLos Angeles Times1 week agoSummer Corn Farrotto with Brown Butter and Sweet Burst TomatoesFarrotto uses farro cooked in corn-infused stock for intense fresh-corn flavor; brown butter and fresh corn are essential—avoid frozen corn.
Everyday cookingfromLos Angeles Times1 week agoFresh Corn StockUsing high-quality farm corn yields markedly better corn stock than supermarket corn; boiling cobs extends flavor and offsets higher cost.
CookingfromLos Angeles Times1 week agoDon't throw out those cobs. For summer stock, make it with cornRaw corncobs can be simmered into a golden, intensely flavored corn stock that preserves and amplifies corn taste while reducing food waste.