Serves 6

Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.

Serves 6 to 8

Four ounces of regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup. Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

Serves 8

In step 5, the cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds (or until it returns to a spreadable consistency).

For SALTED CARAMEL FROSTING substitute 3/4 tsp salt for 1/2 teaspoon salt as per http://thepastamanblog.com/post/6486780930/salted-caramel-frosting

Pairs with:
Chateau Ste. Michelle Late Harvest Chenin Blanc
The crisp acidity of chenin blan serves to brighten the sweet caramel.

Serves 4 to 6

Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don’t skip the toasted rice: It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.