Cookbook club recap, a fresh take on creamed corn, and a vegetarian twist on Indian butter chicken! Our best home cooking bites of the week

Are you looking for a fresh take on how to use up your haul of peak-season summer corn?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover some winning recipes from Sonya’s recent cookbook club meeting, and you’ll want to try an herbaceous, plant-based take on classic creamed corn. You’ll also discover an easy twist on butter chicken that requires no chicken at all, and comes together in one pot for a satisfying meatless weeknight dinner. 

Tune in for a quick dose of home cooking inspiration!

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Links: 

This month’s cookbook club pick: The Cook You Want To Be, by Andy Baraghani 

Andy Baraghani’s Kufteh (rice + meat meatballs), his pistachio plum cake, and the coconut creamed corn recipe can be found in the cookbook. 

Spicytude butter chicken spice mix (not sponsored for this episode)

Paneer butter masala recipe (a veggie take on butter chicken) from Indian Healthy Recipes, we recommend adding chickpeas too!, and a fully vegan butter chicken option from Vegan Richa

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