This in-between time of year in Southern California can be both wonderful and confounding. If you’ve ever spent any time outside of SoCal, September usually means the chance to pull on a sweater and ...

This simple cake has sweet corn flavor and a layer of jammy, bright Thomcord grapes. Cook the grapes first so their juices thicken enough to sit atop the cake rather than disappearing into the batter.

Mashpee Wampanoag chef Sherry Pocknett of Sly Fox Den, a restaurant in Charlestown, R.I., makes these corn cakes with a batter of stoneground cornmeal, dried cranberries, and corn kernels (use frozen ...

As delicious as raw summer produce is, baking and cooking with it makes even more of your farmers market haul. One way to put it to good use? The simple, festive corn and strawberry pop-by cake from ...

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