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hollowed-out tomatoes with salt, then rest them upside down on a sheet pan lined with a wire rack to extract juices, for about 15 minutes. Meanwhile, in a medium bowl, mix together the bread crumbs, garlic, parsley, basil, thyme and cheese. Season with salt and pepper. Transfer tomatoes to a baking dish. Stuff each tomato with 2 to 3 tablespoons of the bread crumb mixture. Bake for 30 minutes, or until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving. G RILLED CORN CACIO E PEPE Makes 4 servings Cacio e pepe means “cheese and pepper” in Italian. WHAT YOU WILL NEED: 4 ears fresh corn, shucked 4 tablespoons butter, at room temperature ¼ cup finely grated Parmesan, plus more for serving ¼ cup finely grated Pecorino Romano, plus more for serving ¼ cup cold water 1 teaspoon freshly ground black pepper, plus more for serving HOW TO PREP: Preheat grill to medium-high. Grill corn, turning occasionally,

until cooked through and lightly charred, 10 to 12 minutes. Meanwhile, in a small bowl, toss together the butter, Parmesan, Pecorino Romano and black pepper. Add the cold water and, using a fork, mash mixture into a thick paste. Transfer hot corn to a platter and top with the cheese paste. Sprinkle more cheese over the ears, as well as a few additional grinds of pepper just prior to serving. ARROW-CIRCLE-RIGHT Sweet corn is a type of corn with a higher sugar content than field corn, and it is harvested while still immature to prevent the sugar from turning into starch. The result is juicy kernels that release a creamy juice, also known as “milk.” Sweet corn comes in white, yellow and bicolored varieties. HOW TO GRILL GREEN OR SPRING ONIONS 1. Preheat grill to medium high. Remove the outer layer and trim the bottom of each onion, making sure to keep the onion intact otherwise. Brush with olive oil and season with salt.

cook, turning occasionally, until tender and browned, about 5 minutes per side.

Salt, to taste 1 cup bread crumbs 2 garlic cloves, smashed 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh thyme 1 ounce of grated Parmesan or Romano cheese Freshly ground black pepper, to taste

3. Transfer to a platter and serve with lime wedges.

ARROW-CIRCLE-RIGHT Those of us who are old enough (ahem) can remember that, at one time, everyone referred to scallions as shallots. (I have no scientific basis for my theory — only memory and a hypothesis.) Scallions were often used in French recipes in place of shallots, because shallots were hard to find in American grocery stores, and scallions had a milder flavor than regular onion, making them seem more akin to the delicate taste of shallots. Also, the slim onions that we call scallions, or green onions, used to stay in the ground until they were a bit “rounder” in the bulb than they are today, so they did somewhat resemble the smaller shallot. Today, with both shallots and scallions readily available, we have to call a shallot a shallot, and a scallion a scallion. (Well, we could also call a scallion a green onion…)

HOW TO PREP: Heat oven to 375°F.

With a paring knife, core tomatoes. Use a spoon to

scoop out the pulp and seeds. Season the insides of the

– Liz Williams, founder of the Southern Food & Beverage Museum and of the National Food & Beverage Foundation

2. Place the onions on the

hottest side of the grill and

Photo by Romney Caruso

Beet greens are sweet and mild and the leaves cook up faster and get very tender and soft, like spinach.

Turnip greens have a sharp and biting flavor. Salt or salt meat can help reduce the perception of bitterness

Mustard greens pack a pungent punch with their peppery taste, akin to mustard seed or prepared mustard. While they can also be quite bitter, a balance of sugar and salt can mitigate this taste.

Collard greens, with their thick and sizeable leaves, make for a perfect

slow-cooked vegetable. However, their intense bitterness often calls for a touch of sugar.

while balancing the overall flavor.

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