s there anything more delicious
than your first taste of freshly
picked sweet corn dripping with
butter in late July, or a warm apple
crisp on a cool evening in October?
When you cook with ingredients
that are in season, the food is more
flavorful and less expensive than when
it’s out of season—and you’re making
dishes that you actually feel like eating
that time of year.
My recipe for Lobster & Shells is
perfect for the months ahead: It’s very
“summer in the Hamptons.” In fact,
the inspiration was a ziti salad from
a now-closed specialty-food shop in
Amagansett, NY, called The Store. Bert
Greene was the owner and everyone
loved him—and his salads. Along
with cooked ziti, Bert used red onions,
sweet peppers and a delicious creamy
dressing. I substituted scallions for
the red onions and added lots of local
summer ingredients like lobster, corn,
tomatoes and dill. It’s fresh, it’s light,
and it’s exactly what you’ll feel like
eating all summer long!i
Ina Garten puts summer’s best
ingredients into one amazing dish.82 FOOD NETWORK MAGAZINE ●JUNE 2020
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