There are a countless number of corn preparation ideas at the peak of the vegetable's season, but one of my preferred ways to eat the warm-weather vegetable standout is by giving its kernels a quick sauté with herbs and spices. Recently, I learned a new way of serving my favorite dish. At this year's SF Chefs, chefs Laurence Jossel and Gonzalo Guzman of Nopalito offered charred corn with cotija Read more

Looking for an iPhone case you can feel good about? Check out the Miniwiz Re-Case ($25) that is made of 100 percent recycled products — mostly rice husks, plastics, and bottle caps to be exact — to form a material called Polliber. Even better, the Re-Case can be recycled, too, so if you ever need to switch things up in the accessory department, you don't have to stash it in your desk drawer Read more

To put a classic soup truly over the top, Food Orleans adds a fun twist: crispy chickpeas. Soup weather, a.k.a. my favorite season, has arrived! Once the high dips below 90 for several days in a row, I consider it official. There are so many delectable soups to rustle up and dig into, though, and it's really hard for me, as a devoted soupster, to choose which to make first. This year, I Read more

Pepsi isn't just making a killing off of the past — it's also banking on the technology of the future with a new plastic bottle made completely out of plant material. The company claims it has "cracked the code" on a first-of-its-kind bottle made from switch grass, pine bark, corn husks, and other materials, and it purportedly looks, feels, and protects the drink in exactly the same way as Read more

Perfumer Ineke Rühland's latest collection, Floral Curiosities ($68 each), is a four-fragrance meditation on unique botanical essences, from the hypnotic perfume of datura to the sleepy beauty of poet's jasmine. It's a fascinating but highly wearable series from one of Anthropologie's rising stars, so to find out which Curiosity is likely to leave you satisfied, just keep reading. Read more

Did you know that corn was domesticated from a Mexican wild grass ancestor more than 8,700 years ago? There's a reason why maize, or corn, has been popular across civilization ever since; it's sweet, crunchy, substantially filling, full of nutrients, and inexpensive when it's in season (from the beginning of June into the Fall months of September and October). Aside from being thousands of years Read more

In Spanish, tomatillos are referred to as the tomate verdes, or "green tomatoes," but if you're expecting the flavor of a tomato, guess again. Rather, tomatillos bring a tangy citrus-like punch of flavor to the table. The fruit, which dates back to at least 800 B.C., was domesticated by the Aztecs, and has since become a staple of Latin American cooking. Tomatillos — which are widely available Read more

Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles. It's an easy Read more