Blog Posts by Gina Landreth

  • Easy Tip for Getting Corn Off the Cob

    Easy Tip for Getting Corn Off the Cob

    Lots of recipes (creamed corn, corn chowder, corn salad) require stripping the corn kernels away from the cob. In practice, it's a bit tricky as the corn cob can slip from its position, and the kernels can go flying all over the place. I don't know where I first heard of this trick of using a bundt pan, but it's great for helping to steady the corn cob and to catch the kernels as they come off the cob.

    Print Options Easy Tip for Getting Corn Off the Cob


    To remove corn kernels from the cob using a bundt pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan.

    Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.

    Many bundt pans have a stick-free interior. If this is the case with yours, be careful not to scratch the interior of the pan with your knife. If the knife scratches around the edges of the bundt pan hole, that shouldn't be a problem, as when you use a

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  • Classic Glazed Carrots

    Classic Glazed Carrots

    Is there a more classic vegetable side dish than glazed carrots? Maybe steamed broccoli, maybe. Yet, as simple and classic as glazed carrots are, you need to know what to do in terms of adding sugar, salt and heat in order to get the right results. Too much sugar and the dish will be cloying. Too much heat and the sugar burns. Not enough and the stock won't reduce. That said, it isn't difficult, and so well worth doing.

    Print Options Classic Glazed Carrots Recipe
    • Prep time: 5 minutes
    • Cook time: 20 minutes

    It's traditional to serve glazed carrots hot, but they are also good at room temperature.

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    • 1 pound carrots, peeled
    • 2-3 Tbsp unsalted butter
    • 1 teaspoon salt
    • 1/3 cup chicken stock (use vegetable stock for vegetarian option)
    • 1 heaping tablespoon sugar
    • 1/4 teaspoon white pepper (optional)


    1 Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same

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