A long time friend of mine who is quite bright enjoys finding the root of all things. It is in his nature.

I mentioned once to him that I knew the secret of how to get the very best corn on the cob. Wait that doesn't sound exactly right. What I mean is the best way to cook corn on the cob to get the most flavorful bite you can have with each tooth'eee bite.

It doesn't matter if you are like Snoopy who approached corn on the cob like a typewriter carriage, or if you turn the cob as you eat, or if you are the dainty one-bite-a-time person in a White Album, side 3, track 6 kinda way. Technique aside, it is all about the pleasure and success of getting the creamy fresh corn in your mouth!

Of course there are the ones (I can be like this some of the time) who take the time to shave all the corn off in sections with a knife, creating the cascading rows of kernels (very satisfying I might add) that land dutifully on the plate. And you might notice that those that make fun are the first ones to steal off your plate.

Keep in mind that there are three important factors when making corn on the cob.

First, it is all about the sweet corn! Great sweet corn makes a complete meal in the summer heat. Find the local farmer who grows sweet corn to be eaten, not the other corn—the one grown for the cows. You can tell great corn when the kernels are all the way over the tip like this. And the sooner you cook your cob the better it will be.

Second is how you cook the cob. Let's face it, we are a land of rolling boilers and for sure it is our automatic way to go. Unless you have a campfire and then in the husk way is the preferred option. Just remember, with this approach you will want to soak the corn in its husk for hours in water so when it hits the charcoal it will steam until ready.

And then there is the cool microwave shake it out of the husk thing although I am just not fond of something as gorgeous as corn being nuked.

Now one of my favorite sources of science/cooking/testing is America's Test Kitchen and Dan says boil your water, turn it off and put your corn cobs in and let'em cook for at least 10 minutes and up to 30. Thirty! It's about getting all the pieces (elements) of the corn on the cob to cook just right to extract the best sweet and stuff in perfect harmony. I am looking forward to trying this!

Third is how much salt and butter you apply for the best bite. My personal preference is salted butter in so much quantity that a whole stick is necessary for each diner to roll their cobs in. Or, what I really like to do is add the sticks of butter to the boiling water. And then no messy buttering up once out of the water, just ready to eat!

And the last, and perhaps most important element to a successful cooking of your cob is the color of your clothing (though it might only be your shirt that matters enough to make a difference). The theory, I might add, is under significant and secret scientific research, which appears to involve many charts and graphs, to show that wearing bright corn yellow clothes will, in fact, yield a sweeter cob of corn. :)

Solid and confident conclusions are yet to be made, but if this turns out to be true don't be surprised to see a plethora of specifically colored aprons become available for the foods you love to cook and eat.

Happy Summer! It sure feels like it is here now!

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Ideas on how to dress up your corn on the cob. Arguably you would never want to do this with great corn!

Make your butter special by adding honey, paprika or making a Parmigiano-Reggiano mix...really any idea will work.

Find a spice blend you love and sprinkle it on.

Or, for the mayonnaise lovers, make a harissa mayo mix.

See the Spicy Harissa Mayo Recipe here!

These whole piquillo peppers are perfect for stuffing. Their slightly thicker skin compared to other peppers makes them easy to hold in your palm while you stuff them.

Piquillo peppers are a type of chili pepper originating from the northern region of Spain, in the Navarra region. These peppers are known for their small size, distinctive shape, and sweet, slightly spicy flavor.

The name "piquillo" is derived from the Spanish word "pico," meaning beak, which refers to the pointed shape of the pepper.

And these peppers are not just for stuffing! Think of using them in salads, tapas, and incorporating into sauces and stews.

Shop now for Piquillo Peppers!

This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice.

It is one of the most reliable tuna's in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your backpack! A definite can for your run bag or earthquake prep kit!

Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters in the Bay of Biscay in the Cantabrian Sea.

The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste.

Line caught and within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months.

This aging process helps ensure that the product is moist and delicious when finally opened for a lovely picnic lunch!

Amazing Tuna and Perfect Can!
"This is amazing tuna! I use it in all kinds of recipes including salads where I just crumble it over some chick peas and rocket arugula with a little parmesan. Not only is the tuna good, but I reserve the oil often and use it in the dish because it's great quality oil and flavored wonderfully by the tuna. Size it the can perfection because you don't have to commit to a big can and store the rest."
-- The Jazz Chef

Shop now for Ortiz Bonito Del Norte Tuna Tin!

Vinagre de Jerez, by Sanchez Romate, is a genuine sherry vinegar, made in the traditional way in Jerez de la Frontera, Spain. It is sweet and delicately acidic with distinct almond notes. Spanish sherry vinegar is notoriously delicious with tomatoes: tomato salad, tomato gazpacho, and more.

Sanchez Romate sherry vinegar, or more properly "Vinagre de Jerez," is considered by some to be the finest vinegar in the world. It's wine vinegar made from sherry, the famous Spanish fortified wine. "Fortified" means that when the grapes ferment into wine, neutral spirits are added, contributing flavor and character (and alcohol content).

Real Spanish sherry vinegar is produced in the province of Cadiz on the Atlantic coast, inside an area known as the "sherry triangle."

Vinagre de Jerez owes its pedigree to the unique viticultural region where it's made - the area's location near the ocean, the chalky soil - as well as to its maturing process, called the solera system. As it matures over years, the sherry passes through a series of many oak barrels, all the while being mixed with wines of various ages.

Unlike wine, vinegar does not have an exact vintage due to this mixing, which imparts unique character. The result is vinegar that strikes the perfect balance between acid and sweet, delivering layered flavors reminiscent of wood, leather, and earth.

This particular Sanchez Romate sherry vinegar is made from 100% Palomino grapes, and since it is a "reserva", it is aged in oak for at least three years.

Sanchez Romate sherry vinegar can stand with the best balsamic and presents a wonderful all-around resource for your kitchen. Think outside of the box! Use this vinegar for added depth, richness and flavor in salads, in marinades, drizzled to bring out the flavor of soups and stews. Sherry vinegar is delicious on roasted peppers, and sensational in a braised chicken recipe.

The production and quality of Spanish sherry vinegar is monitored and controlled by the Consejo Regulador and has its own Denominacion de Origen, which is protected by Spanish and EU law. Sanchez Romate is one of our favorite producers of sherry vinegar; the firm was founded in 1781 and has been going strong ever since.

Shop now for Sherry Vinegar - Sanchez Romate Reserva!

Pimenton de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region.

When harvest begins in the fall, entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires—the mark of genuine Pimenton de la Vera.

The dried peppers are then stone ground into a powder. La Dalia Pimenton de la Vera is D.O. protected—Pimento de la Vera was the first pepper to receive such designation in Spain.

Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy); its hint of sweetness flows through its smoky warm flavor.

The flavor of smoked pimenton is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes.

Use Pimenton de la Vera in all the ways you normally use Hungarian paprika and savor its depth of flavor and smoky complexity. We especially love Pimenton de la Vera on Roasted Chickpeas—a delicious, healthful snack.

Pimenton de la Vera was the first chile pepper product to be granted a Denominacíon de Origen, or controlled name status. Family history and expertise are the soul of Pimenton "la Dalia," a company that has long honored the land, its people and their traditions.

Shop now for Pimenton De La Vera - Sweet Smoked Paprika from Spain!

These hot peppers are air dried and hand ground to create a nice pepper grind. Bigger than the powders you often see this gives the punch you are looking for.

Shop now for Hot Controne Pepper Flakes - Hand Ground!

Located in Pisa, Italy, Antico Pastificio Morlli was established in 1860 and has been passed down through five generations.

The pasta is kneaded slowly and dried at a low temperature to keep the organoleptic properties intact. One of the keys to Morelli's methods is the inclusion of the wheat germ.

Using artisanal techniques, they process the fresh wheat germ and include it in the pasta while the germ is still fresh. The intense wheat aroma is released during the cooking process, and the water will turn slightly green because of the presence of the fresh wheat germ. That's what gives the pasta its extraordinary and unmistakable flavor.

See the easy Squid Ink Linguine al Frutti di Mare Recipe here!

There is something about the French olive oils that sets them apart from all others. Domaine du Castelas olive oil, ranked as one of the best in the world, has a deep green color that is enhanced by an even darker inner blackness that you can see, but that isn't really there. It must be a refraction thing. The best way to see it is to pour some into a cup or white spoon.

Fruite Noir is not like other classic olive oils, which are pressed from the flesh of freshly picked olives; it's, in fact, coufi olives that are stored in a warm place before pressing. To learn more about coufi and Fruite Noir, read about why this oil is unique and how its pressed from selected olives from the "center of the pile."

To smell this Castelas olive oil is to inhale a smell so familiar, yet so difficult to describe with words. It's like a just bitten black olive, a little milky, that wafts upon the nose. The first taste is more buttery in feel to the lips, with a tingle on the very tip of the tongue.

And then, the oil lands on the taste buds with a softness and a unique flavor of a coufi olive. And to finish, there is a slight, pinpoint burn in the back of the throat.

We first brought in just a few bottles for the store which sold out in hours! To sample this oil is like candy to an olive lover! Add Castelas olive oil to your repertoire!

Shop now for Castelas Fruit Noir XV - Red Label - Olive oil!

The goal of this recipe is to add more avocado oil to my diet.

Oil plays a crucial role in our diets, providing essential fatty acids and fat-soluble vitamins that are vital for overall health.

Avocado oil, in particular, stands out for its unique combination of monounsaturated fats, antioxidants, and vitamins.

These components not only support heart health by reducing bad cholesterol levels and improving good cholesterol, but they also possess anti-inflammatory properties that can alleviate symptoms of conditions like arthritis.

Avocado oil's rich content of vitamin E and carotenoids promotes skin health by nourishing and protecting against oxidative damage, while its inclusion of lutein and zeaxanthin contributes to eye health by shielding against age-related macular degeneration.

Avocado oil enhances nutrient absorption and may aid in weight management due to its ability to promote satiety.

See the Avocado Oil Salad Dressing Recipe here!

Mustard is a super staple of the summer! We love the Dijon from Dijon!

In 1634, out of concern for the quality of its mustard, the city of Dijon imposed the first statutes on the mustard-making trade.

The 18th century discovery of verjuice—juice from grapes harvested in Burgundy—put the finishing touch of quality to this fine product. Adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones—so as not to damage the heat-sensitive paste—helped to earn DIJON MUSTARD a worldwide reputation for quality.

Shop now for Fallot Dijon Mustard!

100% pure, all-natural and handcrafted from fresh premium avocados. This gorgeous emerald green oil has a fine fruity roundness that makes it perfect for both sweet and savory applications. On salads it adds a hint of avocado flavor, and it's wonderful drizzled over slices of grapefruit and melon.

Avocado oil can be used the same way you use your extra virgin olive oil. But, because it has a higher smoke point than olive oil, this avocado oil for cooking can be used in even more applications: stir-frying, frying, sauteing, baking, dipping, blending into a dressing/sauce, or drizzling over a finished dish.

Shop now for La Tourangelle Avocado Oil!

This delightful sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue-smacking joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!

A seasonal and local twist on the original recipe for Fresh Mango Salsa. Perfect on grilled or baked white fish, such as Halibut, Halibut Cheeks or Black Cod.

See the Blueberry and Peach Salsa Recipe here!

The shallots are wicked important! This is one of my favorite dressings; super summery!

See the White Balsamic Yuzu Ginger Citrus Vinaigrette Recipe here!