Chef in Season: Sara Jenkins
“Staycation” has become a trendy term this summer for those would-be travelers who are staying close to home instead of taking on the high costs of vacationing this year.
But let’s face it, twirling around the neighborhood pool doesn’t quite feed the imagination the same way as a visit to a new city or different culture.
The same applies to food. In other words, corn on the cob may be comfortably familiar and plentiful, but chances are this seasonal staple smothered in butter and salt won’t offer transformative memories.
Sara Jenkins, restaurant chef and author of the forthcoming cookbook “Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond,” has a good solution: Combine local, seasonal ingredients with recipes that evoke another place.
To read the full article, hear an interview with Sara Jenkins, and see a recipe for Sweet Corn Sformato, click here.