2 1/2 cups fresh breadcrumbs. 1/2 cup canola oil, divided. 2 1/2 teaspoons kosher salt, divided. 1 1/4 teaspoons black pepper, divided. 4 medium ears fresh sweet corn (about 1 3/4 pounds), shucked ...

Add the corn and cherry tomatoes and season with salt and pepper. Heat 3 to 4 minutes, stirring occasionally, until corn is warmed through. Add the lime juice and herbs, and toss gently to combine.

3) Meanwhile, in a large bowl, whisk the eggs until frothy, 2 full minutes. Add the ricotta, flour, half of the thyme leaves, 1 teaspoon salt and ¼ teaspoon pepper, and whisk to combine.

When the garden or the market offers up corn, tomatoes, zucchini, eggplant and peppers, try these creative ways to bring that seasonal bounty to the table. Salad: Quinoa salad with grilled corn ...

A bumper crop of late-summer vegetables yields a decadent lunchof Roasted Eggplant Antipasti, Tomato and Herb Gratin and Italian-StyleCorn accompanied by a selection of cheeses, mesclun salad ...

Add eggplant, zucchini, mushrooms, onion, garlic and tomato sauce to a large saucepan. Stir to coat vegetables with the sauce. Place over medium-high heat for 1-2 minutes or until the sauce starts ...

CORN KERNELS are like children: They don’t reach their full potential until they leave the cob. While I love corn on the cob, I spend much of the summer slicing off kernels, tossing them in a ...

Oil (vegetable or olive oil)3 cloves garlic, chopped1 large red onion, chopped2 Roma tomatoes, chopped6-8 African eggplant, peeled and quartered5 small white potatoes, sliced2 jalapenos (hot ...

BRIGHT IDEA Fragrant with ouzo and dill, this quick-cooking sauté of shrimp and corn is summer on a plate. Photo: Aubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop ...