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Ann Pittman on Muck Rack

Ann Pittman

Verified
Birmingham
As seen in: Food & Wine, The Kitchn, MSN, MSN Singapore, Yahoo Life, Yahoo Canada, Yahoo News Malaysia, Aol, CBS News, The Wall Street Journal, Allrecipes, Flipboard and
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Articles

Lemon Basil Poke Cake

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By Ann Pittman Verified
| Food & Wine Verified
Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time: 8 hrs 50 mins Total Time: 2 hrs 35 mins Pulverizing lemon basil with sugar in a food processor releases its essential oils, distributing its floral, citrusy aroma evenly throughout the cake. Brushing a flavored syrup onto the hot cake creates exceptional moisture while reinforcing the herb’s delicate flavor in every bite.
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Shuck Yeah

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By Ann Pittman Verified, Victor Protasio, Lucy Engelman
| Food & Wine Verified
AS WITH MANY VEGETABLES, you technically can buy corn on the cob all year round. But the best time to eat it is during its peak season from May to September, when it’s at its sweetest, juiciest, crispiest, and plumpest prime. This comforting corn carbonara (recipe below) makes the most of the whole vegetable: kernels, cob, and all. Lightly sautéed in bacon drippings, the kernels pop with flavor, while the corn milk from the scraped cobs adds a starchy sweetness to the silky sauce.
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Basil Salad with Grilled Chicken and Nectarines

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By Ann Pittman Verified
| Food & Wine Verified
Multiple varieties of basil create tons of depth, allowing the herb to serve as the foundation of the salad rather than just a garnish. Grilling the nectarines concentrates their sweetness and adds subtle smokiness that complements the charred chicken thighs. Marcona almonds, Manchego cheese, and red onion provide texture and savory contrast that balance the bright herbs and fruit. If ever a dish were to capture the flavors of peak summer, this salad would be it.
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