To my palate, corn and crab are blood brothers. I have a hard time making a crab dish in the summer without at least thinking about corn. Frequently, the corn ends up stealing the show. Bright, sugary corn marries so well with the sweetness of crab. Corn also loves herbs like basil and tarragon and dill. If you find yourself on a summer weekend longing for the perfect dish for lunch in the garden, sunlight dappling through the trees, this is it. Jump in the car (or bicycle, horse or motorcycle...) and go as fast as is legal to the nearest farm stand for the sweetest corn you can find (I always try it raw first!). Then stop by the fishmonger for some fresh lump crabmeat (or a steamed lobster, diced up) and race home. This dish is so simple you can make all of that happen before lunchtime. I like to serve the salad family-style, with country toast rubbed with garlic and olive oil. – Seamus Mullen
"This is a little take on the Italian bagna cauda, the classic Piedmontese dish of vegetables dipped in a warm anchovy cream sauce. But instead of serving the carrots, radishes and beets warm, I like them all cold and refreshing. The fresh snap of the carrots and the spice of the radishes are kept in check by our trusty friend, the anchovy. If you can’t find goat butter, a good-quality sweet cream butter will work, but I love the grassiness of goat butter. What a great beginning to a wonderful picnic!" – Seamus Mullen, author of Hero Food.
"What a way to take carrots to another level! First we make them ridiculously tender in their spa-worthy salt scrub, then they get a luscious bath in pickling liquid. It’s the ultimate detox, a stress-melting treatment for today’s urban carrot. I like pickled carrots diced up in a summer salad, or mixed with some shaved raw carrots in a carrot salad. They make a perfect companion to a plate of cured meats or good cheese." – Seamus Mullen, author of Hero Food