In 1910, the Austrian architect and design genius Josef Hoffman created the most gorgeous corn holders ever. Now exclusively sold by the Neue Galerie, the elegant, minimalist sterling silver holders can be purchased by the corn-eater who will only accept the best for $350 for two pairs. Amazon is currently offering some more traditional corn holders (corn-shaped, in plastic and stainless steel) at a more accessible price point ($3.77 for a set of six).
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Andrew Zimmern's Kitchen Adventures
I love pickled fried fish and so does the rest of the world. But Americans don't adore it the same way. It's like our relationship with soccer: We get it, and when we try it we love it, but it's a new passion. The sticking point for full-on love and acceptance has always been the fish used in the recipe. Around the world, the oilier and fishier, the better. Think kingfish, mackerel and several species of bluefish. This recipe uses a mild white fish, snapper, and as long as you don't overcook it or let it pickle for longer than indicated, you will be delighted. Some recipes ask you to dredge the fish pieces in flour before frying. I like that method as well, but it soaks up more sauce when pickling, so be aware if you go that route. SEE RECIPE »
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F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
Just in time for berries, cherries and all the beautiful stone fruits, Noosa has come out with a new lemon yogurt that does double time—it’s perfect for breakfast, of course, but it can also turn seasonal fruit into a dessert parfait in seconds. The yogurt is super-luscious and satiny-smooth, yet light on the tongue, and the lemony flavor is pucker-perfect. All it needs is a good stir once you lift the lid and it’s ready to go. The company, founded in Australia (hence the “h” in the spelling) but now Boulder, Colorado-based, makes all of its yogurt from milk from local, pasture-raised cows.
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