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Yesterday's mail brought a free copy of "Cuisine At Home" which promises "absolutely no ads! 100% cooking!" Bemused, I sat down and read through it and was pleasantly surprised at the number of practical uses I found in it. There are lots of "how to" do things (crisp coat chicken, flatten a pork loin chunk.) too.

To cut corn off of a cob, stick one end of the shucked corn in the tube section of a Bundt pan, steady it with one hand and use your free hand to slice the kernels off. The Bundt pan is big enough to hold quite a few kernels.

Here's an odd, but easy recipe for Baked Sweet Potatoes
Bake four sweet potatoes and serve with this:

1/2 cup sour cream or plain yogurt
1 T maple syrup
2 teas. minced jalapeno
1 teas. fresh lime juice
Tabasco to taste
Optional - bacon bits and scallions
Mix and serve.

I had to look this up to find out that "gremolata" is a sauce composed of garlic, lemon zest and fresh parsley. Cuisine At Home recommends this one to go with shrimp risotto.
Chive Gremolata
3 strips thick sliced bacon diced (or diced pancetta)
2 T minced fresh chives
2 T minced fresh parsley
1 T minced lemon zest
1/2 teas. minced garlic.

Cook bacon, drain and crisp on a paper towel. Mix everything together in a bowl and serve with the shrimp.

The magazine comes already punched for a three-ring notebook. Something new in the foodie magazines field.