Paul and I started dating 12 years ago, and quickly found that we had some pretty distinct food preferences. At the time, I professed to hate red meat, Paul loved it. I obsessed over salty briney flavors, which caused Paul to shudder. Time has made converts of us both. In fact, one of the first things I craved on a trip back to to North America from Haiti was a perfectly grilled steak. Paul's tastes have changed as well. Half a dozen years ago, when I first started making tangy sauce gribiche, I was on my own eating it. No longer. We like to make a big pile of asparagus and slather on this winning mustardy, eggy, French sauce gribiche. For the French cooking enthusiasts out there, I will note that this is my own, non-traditional version of the classic sauce gribiche.

It’s labor day, and we are devouring corn and tomatoes in these beautiful late summer days like they're going out of style. Truthfully, I have a bit of an obsession with sweet corn, and have been known to personally eat 6 cobs in a meal. It’s officially September now, and as the season changes, so too does our cooking. Instead of boiling or grilling our corn, we are firing up my Grandmother's trusty skillet for our delicious and simple Summer Corn Sauté with Herbs, a dish that will have you coming back for seconds. The sweetness of fresh corn is highlighted by the rich and nutty background of butter, onions, cumin, and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years, just go ahead and double it the first time, it’s the best way to avoid complaints!