Short Stack Corn
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by Jessica Battilana
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Although she likes few things more than an ear of corn rolled in butter, Battilana, who has collaborated on a number of cookbooks and written for a wide range of magazines as well, recognizes that corn is remarkably versatile. She also has a fondness and a skill for corn-as-comfort food, judging by the recipes in this handsome little volume: poached eggs with corn hash; corn risotto; even a corn-nut brittle.
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