Mexican-Spiced Braised Short Ribs

Hearty and flavorful, this dish will warm up autumn

Chillier weather is headed our way. So we’re pulling out the braising pot – which is dusty after not being used all summer.

Braised beef short ribs are a fave around here. And we love Mexican-style dishes, so adding chilies is a natural.

We think you’ll love these short ribs. Serve them to guests, and they’ll love you too.

Sautéed Corn with Chilies and Bacon

This quick dish is equally tasty made with fresh or frozen corn

Fresh, local sweet corn—it’s one of the glories of mid-summer. But corn also freezes exceptionally well, and what you find in the frozen-food aisle usually has been processed within hours of picking. That means it may have more flavor than “fresh” corn that’s actually days old when it hits your grocer’s produce department.

Which comes in handy when making a dish like this sautéed corn. It’s wonderful with fresh corn, but you won’t even notice the difference if you substitute frozen.

With the main ingredient so readily available year round, this tasty dish might become a menu staple: Have it during summer to celebrate fresh corn. And have it again in winter, to remind you that sunny days will soon be here again.