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This simple and fresh pasta dish has farfalle tossed with an easy sauce made with corn, shallots, garlic, wine, thyme, and cream. Use summer corn cut right off the cob for the freshest flavor, but you can substitute frozen corn to make this dish a year-round option. Finish it with Parmesan cheese and fresh chives, and serve some Roasted Broccoli on the side.
What to buy: To get 2 cups of kernels, you’ll need about 3 ears of fresh corn or about 10 ounces of frozen corn.
by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...